Here's a gem I've taken from The Tate Cookbook. The Tate Gallery Restaurant (now Tate Britain), has always been one of the better London gallery restaurants, and it's also decorated with fascinating murals by the pre-war artist, Rex Whistler.
Despite being English, I have to admit to not being a "pudding" sort of person; but I like this recipe for the balance between the sweetness of the pears, and the savoury Stilton Quennelles. A Quennelle, by the way, is usually just a tablespoon of mousse, which has been poached in stock, or some other similar liquid. You may have been lucky enough to have sampled "Quennelles of Pike" if you have ever been to France- that beacon of hope and civilisation in a world gone mad.
Anyway, let's get started: Peel some pears, but keep the stalks intact, and remove the cores from the bottom end of the pears with a sharp knife, or better still, a corer. Rub the pears with lemon juice.
Chuck them into a saucepan, and add some sugar, mixed spice, about half a cup of red wine, the same again of port, and a cinnamon stick. Top up with water until the pears are covered. Bring to the boil, and then reduce the heat, and simmer until the pears are tender. They will take on an interesting dark red colour. Leave them to cool, and then take them out and set them aside. You will be left with a syrup in the bottom of the pan. Boil that away, until the syrup is reduced by a half. This will also thicken the sauce.
The Quennelles are easy. In a Magimix, whizz up some Stilton cheese (which you've previously chopped up into small pieces), with some dill, and chopped walnuts. You will end up with a paste. Season with black pepper (there's no need for salt, as the Stilton is already salty), and add some single cream.
Cut the pears in half lengthways, and then slice the pear halves downwards, so that you get nicely shaped pear slices. Fan out the pear slices on a plate, shape the Stilton mixture with a tablespoon to form a Quennelle, and place this next to the pear. Pour a little of the sauce around the pear on the plate. Voila!
