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Stilton, Port and Walnut Pâté Recipe
 
Recipe
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Stilton, Port and Walnut Pâté
Total time: 15 to 30 minutes

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

 
Difficulty: Easy
Chef's Note

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.

Ingredients
- 1 small pear (firm but ripe), diced
- 75 ml / 1/3 cup port
- 75 ml / 1/3 cup water
- 1 tbsp sugar
- 75 ml / 1/3 cup crumbled stilton
- 2 tbsp cream cheese, softened
- 1 tbsp butter, softened
- 2 tsp minced parsley
- 2 tbsp lemon juice
- 75 ml / 1/3 cup finely chopped California walnuts

Method

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.
Nutritional Values per serving (30 ml / 2 Tbsp.)

About 109 cal, 2 g pro, 7 g fat (3 g sat. fat), 7 g carb, 1 g fibre, 12 mg chol, 101 mg sodium. %RDI: 3% calcium, 2% iron, 2% vit A, 5% vit C.

 
More recipe ideas
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To learn more about California walnuts

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