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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (38g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 27 (50%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 23.9mg||7 %|
|Sodium 155.5mg||5 %|
|Potassium 39.8mg||1 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.3g|
|Protein 2.7g||4 %|
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Calories per serving: 54
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