Recipes

Ingredients

• 450g ripe pears peeled, cored and cut into chunks
• 450g cooking apples peeled, cored and sliced
• 75g Blue Stilton crumbled
• 1/2 teaspoon ground cinnamon
• 2 tablespoons Ruby port

Topping

• 275g plain flour
• 50g chopped walnuts
• 75g butter
• 75g Blue Stilton crumbled
• 100g brown sugar (reduce according to taste)

Method

1. Cook fruit over low heat with the port until beginning to soften, add sugar & cinnamon.
2. Place in a medium sized baking/pie dish.
3. Rub the butter into the flour until it resembles breadcrumbs, stir through the walnuts, sugar and crumbled cheese.
4. Spread the crumble mixture evenly over fruit (do not press down to hard on mixture).
5. Bake at 180°C/Gas 4/350°F for approx. 30-40 mins. until the topping is lightly browned.
6. Delicious with some Crème Fraiche.