1/3 cup toasted and finely chopped California walnuts
Preparation
Toasting walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
Poached Pear: Heat a small heavy bottomed frying pan over medium-high heat. Add pear, port, water and sugar. Bring to a simmer and reduce heat to medium to soften pear, about 10 minutes. Increase to high heat to reduce juices to a syrup, about 5 minutes. Remove from heat and let cool.
Stilton/Walnut Mix: In a small bowl add stilton, cream cheese, butter, parsley and lemon juice and mix until well combined. Add walnuts. Line a 1 cup ramekin or custard cup with plastic wrap and fill with half of the stilton/walnut mix. Then layer with half of the poached diced pear. Repeat steps with remaining stilton/walnut mix and poached pear. Cover with plastic wrap and refrigerate for at least an hour before serving. Remove plastic wrap; slice paté into wedges and serve with crackers, fresh baguette, grapes and/or as part of a cheese tray.
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