Beggars Purse
• 1 ea L'essence des Fruits Mini Pear
• 1-1/2 x 1/2” Kilchurn Estate Stilton
• 4- 4x4” Phillo Dough
• 2 tbsp Melted Butter

Pine Nut Cream
• 4 oz Jansal Valley Pine Nuts
• 4 oz Heavy Cream
• 1/2 tsp Salt
• Fondo Di Trebbiano 8yr Balsamic Vinegar

Method
Split pear length wise with a melon baler scoop out core.
Place stilton in core area and close. With a pastry brush, paint each
piece of phillo dough with melted butter and offset to form a star.
Place pear in center of phillo dough and crimp top to form purse. Bake
at 375 degrees until golden (about 15 minutes).
Place pine nuts on a sheet pan and cook until golden. Place in small
saucepot, add cream and simmer until cream coats the back of a
spoon.
Add salt. Spoon sauce and some pine nuts onto plate. Place purse on
plate and drizzle with vinegar.