3 Tablespoons Butter
2 Tablespoons Sugar
2 Pears, Peeled And Diced
2 Cloves Garlic, Finely Chopped
1 Tablespoon Red Wine Vinegar
1 Teaspoon Salt
1 Teaspoon Freshly Ground Black Pepper
1/4 Cup Olive Oil
1/2 Cup Stilton Cheese, Crumbled
25 Endive Spears
1/2 Cup Pecan Halves Or 25 Pieces, Toasted
1 Cup Cream Cheese
In large saute pan, over medium heat, add the butter and sugar.
Add the diced pears and cook until caramelized, approximately 8 minutes.
In a small bowl, whisk together garlic, red wine vinegar, salt, freshly ground pepper and olive oil.
Add the mixture to the Stilton cheese.
Assemble the endive spears, starting with the cheese then the sautéed pear and topping them off with a toasted pecan.
These can be garnished with a sprig of watercress or any other herb as you wish.
Arrange the spears on a serving plate by first making a small mound of cream cheese, and then sticking each spear into the creamed cheese in a floral, 3 dimensional pattern.