Stilton rarebits with spiced pear
Xanthe Clay, Telegraph December 2011
There’s always Stilton left after Christmas. Use it to make little cheese-on-toasts, topping them with a salt spoon-full of chutney or the easy gently spiced pears in the recipe. (You’ll have more spiced pear than you’ll need: keep the extra to eat with cheese at the end of a meal). The pears can be made three days ahead. All but the final baking of the rarebits can be done three hours ahead.
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Stilton rarebits with spiced pear Preparation
1 First make the spiced pears. Mix the red wine, honey, and a good dollop of chilli sauce in a small pan.
2 Slice the pear crossways into 3mm thick circles (no need to peel or remove the core).
3 Bring the pan to a simmer and drop in the pears.
4 Simmer for 20 minutes or so, until the pear is soft and the liquid reduced to a thick syrup. Turn the pear every now and then to make sure it absorbs the liquid evenly. Leave to cool.
5 Butter the bread on both sides and put in the oven for seven minutes or so until golden.
6 Mash the Stilton and the egg together to make a nubbly paste.
7 Divide between the two pieces of toast and return to the oven for 10 minutes or so until browned.
8 Trim off the crusts and cut into squares. Cut the larger pear pieces into quarters. Top each rarebit with a bit of pear.
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