8 appetizers
Preparation: 20 minutes
Cooking: 10 minutes
Refrigeration: none

Ingredients:

1 Bosc pear, peeled, cored and cut in 8 pieces
375 mL / 1/2 cup dry red wine
125 mL / 1/2 cup sugar
250 mL / 1 cup stilton cheese
8 Grissol Rusks
8 sprigs of fresh mint

Preparation:

In a small casserole dish, mix the pear pieces, red wine and sugar. Bring to a boil; reduce heat and let simmer for 10 minutes. Turn off heat and let cool. Remove pears from casserole, and reduce syrup by half on medium heat.

In a bowl, crumble the stilton cheese with a fork and add 75 mL (1/3 cup) of the syrup from the pears; spread on Grissol Rusks.

Thinly slice the pear pieces and add them to the cheese mix. Garnish with fresh mint and pomegranate seeds (optional).

Note: These rusks can be served as an appetizer or, ideally, as the perfect complement to a mixed salad or to a glass of fine Porto.