Christmas is definitely not the best moment to start counting calories. True to this festive spirit, here is a ‘Stilton & Honey-Thyme-Pear Paté’ which, while it has no obvious health benefits, will fill you with a comforting warmth and leave you feeling great.
The sweetness of the honeyed pear combines with the spiciness of the stilton to take you to winter heaven. Serve it either as a canapé or as the wonderful conclusion to a meal. It can even be enjoyed as a mid-afternoon snack after a cold countryside walk.
Match the ‘Stilton & Honey-Thyme Pear Paté’ with a tawny port, a sherry or a sweet white wine.
makes 350g / 12oz
1 pear – peeled, cored, cut in 5mm/0.125in cubes
2 tbsp honey
2 fresh thyme sprigs
150g/5.3oz cream cheese
as course serve with:
as canapé serve with:
fresh thyme leaves
- Put the pear cubes, honey and thyme sprigs into a saucepan. Heat up over low heat for about 10min until soft but not mushy. Leave to cool for 5min. Discard the thyme sprigs.
- Add the stilton, cream cheese and the honeyed liquid from the pears to your food processor. Blend until smooth.
as a course:
- Fold the pear cubes into the creamy stilton.
- Transfer mixture to a jar, leave to rest in the fridge for 4 hours or overnight.
- Enjoy with crackers!
- Transfer the cheese mixture to a bowl, set aside in the fridge for 4 hours or overnight.
- Put the pear cubes in a separate bowl in the fridge.
- Take the crackers. Spoon the creamy cheese mixture into a piping bag with a star nozzle or similar and pipe onto the crackers. Top with some pear cubes and fresh thyme leaves.
Tips / Variations:
- Not too fond of stilton? Exchange it with a less spicy blue cheese such as gorgonzola.
- Fancy and adult version of the ‘Stilton Paté’? Add a few spoons of white port wine to the saucepan with the pear cubes before heating up.
- For a lighter version, use reduced fat cream cheese – be aware that the taste might suffer.
Print recipe here: ‘Stilton & Honey-Thyme-Pear Paté’ Recipe