Thursday, December 11, 2014

Port Wine Walnuts with Stilton Cheese

I found this recipe in my archives and I don't know where it originated to give credit. It's not a recipe that I created.

Port Wine Walnuts with Stilton Cheese

2 1/2 C walnut halves
3/4 C sugar
3/4 C ruby port wine
1/2 tsp fresh ground black pepper
1 bay leaf
1 wedge (1 pound) Stilton Cheese

Spread walnuts evenly on a rimmed sheet pan.
Toast for 8 minutes at 350 degrees.

In a saucepan on medium high heat:
Bay Leaf
Bring to a boil.
Reduce heat to low , cover and simmer 3 - 4 minutes, stirring occasionally.
Remove from heat.
Discard Bay Leaf.

Stir to coat well.
Remove the nuts with a slotted spoon and transfer them to the sheet pan. Keep the syrup in the saucepan and set it aside.
Spread the nuts in a single layer.
Bake for 12 minutes, stirring once.
Remove the pan to a rack to cool completely.
Separate any clusters.

Return the saucepan with the syrup to low heat and gently cook until it begins to thicken, about 3 minutes, or until it coats the back of a spoon.

Place the wedge of cheese on a serving platter and drizzle it with the syrup.
Scatter the Walnuts around the Cheese and serve with crackers.

Peace in the Kitchen!

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