Griddled Pears with Port and Stilton

Pears are caramelised and flavoured with rosemary in Matt Tebbutt's sophisticated recipe accompanied by a delicately spiced port sauce
By Matt Tebbutt
Griddled Pears with Port and Stilton
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 250 ml port
  • 3-4 cloves
  • 1 small dried chilli
  • 1 bunches sprigs rosemary
  • 2 pears, cored and quartered
  • icing sugar, for dusting
  • stilton cheese


1. Heat a frying pan and add the port, cloves, chilli and a small sprig of rosemary. Cook it over a high heat so that it bubbles down to a syrup.

2. Dust the pears in icing sugar, then lay them skin-side up on a hot griddle pan and scatter a few sprigs of rosemary around them. Turn them once they have started to caramelise.

3. Roughly break the Stilton into lumps and arrange on a serving plate, add the griddled pears and drizzle over the port sauce.

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