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Mini Pear Beggar's Purse
Preheat oven to 375° F. Split pear length wise, then with a melon baller 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 until golden (approx. 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.