Stilton Stuffed Baked Pears

A wine country feast is the menu this month. Whether you actually live in wine country or just wish you did these recipes can transport you to a happy place. The Okanagan is my favourite wine region and the wine I have chosen to use in this dessert is Black Sage port-style Pipe . You can't actually call a wine 'port' unless it is from the proper region in Portugal. However, Pipe a Portuguese term for a wine measure, hints at the type of wine in this bottle.

This dessert is rich. Your guests will be swooning. It in itself could be the star of the meal and I just might make it for Thanksgiving. Serve with a glass of Black Sage Pipe. Use a well proportioned glass as with any wine. Port can also be decanted before serving.

Sandi at Whistlestop Cafe is on appetizer duty and who doesn't love shrimp. Chardonnay Garlic Shrimp and Asparagus. 

Val at More Than Burnt Toast brings Butternut Squash White Bean Soup
 

Susan is capitalizing on the fall bounty with her Creamy Pumpkin and Sage Polenta

Jerry at A Life, Lived is hosting and has the main course of Roasted Breast of Chicken withPinot Noir Sauce. Jerry will be in California wine country within days. Have a great time, Jerry!

Shelby at Grumpy's Honeybunch is treating us with Honey Crisp Apple Sangria

Stilton Stuffed Baked Pears

• 1/2 c. packed brown sugar
• 2 tbsp. butter, softened
• 1/2 c. (2 ounces) crumbled Stilton cheese
• 1/4 c. dried cranberries
• 1/4 c. chopped walnuts, toasted
• 8 peeled Bartlett pears (about 3 3/4 pounds)
• 1/4 c. apple juice 
• 1 tbsp. port

1. Preheat oven to 375 F.
2. Combine sugar and butter in a small bowl, and stir until well blended. Add cheese, cranberries, and walnuts. Stir well.
3. Cut off stem end of each pear just above where the fruit begins to widen and reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear half to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x 9-inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
4. Pour apple juice and port into baking dish. Bake pears at 375 F for 30 minutes or until tender. Plate the pears and pour the juice and port mixture into a pan. Reduce to about half and spoon over pears. Serve warm.