Prep. time: 10 minutes
Cooking time: 20 minutes
Cooling time: 1 hour

Pâté can be prepared a day ahead and stored in the refrigerator.

Serve with crackers, fresh baguette, grapes and/or as part of a cheese tray.

Nuts

1. In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.

Poachef pear

1. Heat a small heavy bottomed frying pan over medium-high heat. Add pear, port, water and sugar. Bring to a simmer and reduce heat to medium to soften pear, about 10 minutes. I
2. ncrease to high heat to reduce juices to syrup, about 5 minutes. Remove from heat and let cool.

Nut mix

1. In a small bowl, add stilton, cream cheese, butter, parsley and lemon juice and mix until well combined. Add walnuts.

Finishing

1. Line a 250 ml / 1 cup ramekin or custard cup with plastic wrap and fill with half of the stilton/walnut mix. Then layer with half of the poached diced pear. Repeat steps with remaining stilton/walnut mix and poached pear.
2. Cover with plastic wrap and refrigerate for at least an hour before serving.