Stilton, Port and Walnut Pâté

  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 15 mins


1small pear (firm but ripe), diced
1/3cup port
1/3cup water
1tablespoon sugar
1/3cup crumbled stilton
2tablespoons cream cheese, softened
1tablespoon butter, softened
2teaspoons minced parsley
2tablespoons lemon juice
1/3cup toasted and finely chopped California walnuts


  1. Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
  2. Poached Pear: Heat a small heavy bottomed frying pan over medium-high heat. Add pear, port, water and sugar. Bring to a simmer and reduce heat to medium to soften pear, about 10 minutes. Increase to high heat to reduce juices to a syrup, about 5 minutes. Remove from heat and let cool.
  3. Stilton/Walnut Mix: In a small bowl add stilton, cream cheese, butter, parsley and lemon juice and mix until well combined. Add walnuts.
  4. Line a 1 cup (250 mL) ramekin or custard cup with plastic wrap and fill with half of the stilton/walnut mix. Then layer with half of the poached diced pear. Repeat steps with remaining stilton/walnut mix and poached pear.
  5. Cover with plastic wrap and refrigerate for at least an hour before serving.
  6. Remove plastic wrap; slice pâté into wedges and serve.

Tips:    Pâté can be prepared a day ahead and stored in the refrigerator.

Serve with crackers, fresh baguette, grapes and/or as part of a cheese tray.

Nutritional Info *per serving

  • Glycemic Load 2
  • Calories 110
  • Fat 8g
  • Saturated Fat 3g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 10mg
  • Sodium 105mg
  • Potassium 80mg
  • Carbohydrate 7g
  • Fiber 1g
  • Sugars 5g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 4%
  • Calcium 4%
  • Iron 2%