Cooking Classes


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.


  1. This dessert is definitely intriguing Sarah. I am also intrigued by the Black Sage Wines "pipe". I was in the area last weekend, but missed it. It is now on my radar.

  2. I was introduced to Pipe during the OKFWWW pre-workshop wine tour last spring. Then, it was on the discount shelf at our local liquor store for $7 off. Had to buy it.

  3. Oh, I love your last photo of this rich dessert! So pretty and tempting! I had never heard of the wine you mentioned ... I'll have to look for it the next time I visit the package store! At any rate, you have topped off our homage to wine country beautifully!

  4. Very pretty pic of the pears lined up..

  5. Those are just too pretty to eat!

  6. Port and stilton are personal favorites of mine... I'm crazy about them. Can't wait to try this dessert... never saw stilton sweetened, I think it sounds like a fabulous combination.

  7. Amazing dessert and photos. Very classy! Love it.

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