Recipe courtesy of Jill Davie

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

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 25 spears
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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)


  1. 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.
  2. 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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