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Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears

Recipe courtesy Jill Davie

Show: Party StartersEpisode: Vow Renewal

Rated: 5 stars out of 5Rate itRead users' reviews (19)

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Times:

Prep
15 min
Inactive Prep
--
Cook
10 min
Total:
25 min
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Ingredients

  • 3 tablespoons butter
  • 2 tablespoons sugar
  • 2 pears, peeled and diced
  • 2 cloves garlic, chopped
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup Stilton cheese, crumbled (or any other blue cheese)
  • 25 endive spears
  • 1/2 cup pecan halves or 25 pieces, toasted
  • Watercress sprigs, for garnish
  • 1 cup cream cheese (for presentation)

Directions

In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.

In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.

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Read more Comments & Reviews (19)

Comments & Reviews

  • recipe Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears
    Philip San Francisco, CA 03-22-2009

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    Terrific Recipe -- will make it over and over.

    Rated: 5 stars out of 5
    Very easy to make and great taste. I did not put them on the cream cheese as I was running out of time before guest came and... had been cooking for 8 hours - so just did not have the energy. Next time! I too browned the sugar and butter a little before adding the pears. Yes -- 8 minutes is not long enough for them to carmelize -- more like 14-15. I drained the pears before using them. I also cut the oil in half and even then I used a slotted spoon to fill the endive --otherwise it would be too juicy. Read more
  • recipe Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears
    June Springfield, MA 11-28-2008

    Flag

    Fantastic

    Rated: 5 stars out of 5
    I made this yesterday as a pre-Thanksgiving appetizer. Needless to say, it was the hit of the day! Everyone wanted the... recipe. Before people had their coats off, they were sent to taste it. I too would recommend adding another pear and I will probably brown the butter and sugar before adding the pears next time. I was already asked to bring it for a Christmas Eve party. I'll be bringing it to my office Christmas potluck too!!Read more
  • recipe Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears
    thomy mesa, AZ 11-28-2008

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    OMG AMAZING

    Rated: 5 stars out of 5
    I made this for a potluck and everyone was asking for the recipe... well everyone who actually got to taste it. It went... FAST!!!! I recommend to ease up on the oil and to brown your sugar and butter before adding pears and add atleast one more pear... like the other comment DRAIN the pears. I doubled the recipe and only used 1/4 cup of oil and it was perfecto. It will take more than 8min for the carmelization process on the pears so be patient. AMAZING AMAZING!!!! Read more
  • recipe Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears
    Terry Newtown, CT 12-30-2007

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    Unique Crowd Pleaser

    Rated: 5 stars out of 5
    I have made this recipe several times when asked to contribute an appetizer for a party. No worry that you will be... duplicated and the presentation is so beautiful. People just LOVE it. I have had to make adjustments however. I use less butter and more pears and when I carmelize the pears I let the butter get hot and brown the sugar slightly before adding the pears. After they are done I strain them because they release to much juice and make the edive soggy. I eliminate the salt entirely as the stilton is salty enough. The recipe makes far too much dressing for the amount of cheese. I increase the cheese and add the dressing a little at a time until the cheese is slightly moist and not too oily. I have also found that it is easier to put the leaves in the cream cheese before I fill them. I do one row at a time, fill it and then add the next row and fill that and so on. This is a wonderfully unique appetizer that is sure to please many.Read more
  • recipe Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears
    Melinda Canyon Country, CA 10-29-2007

    Flag

    Awesome appetizer

    Rated: 5 stars out of 5
    I served this at last years Christmas party everyone loved it. Several women asked for the recipe. It is very simple and... needs no changes.Read more
  • recipe Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears
    Anonymous 07-29-2007

    Flag

    Fantastic Tasting & Impressive Presentation

    Rated: 5 stars out of 5
    Loved this recipe and everyone else did too. Made a few changes to the recipe in regards to the cheese. Not only did it... taste great but it looked very impressive on the plate.Read more
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