6 pears
2 c. red wine
1/4 c. sugar
1 clove
1 tbsp. grated lemon peel
1 tbsp. grated orange peel
Stilton Mousse (recipe follows)
Ginger Cream Sauce (recipe follows)
6 mint sprigs

Core pears from the bottom and peel while leaving the stem intact. In a saucepan over medium heat, combine wine, sugar, clove, and lemon and orange peel. Add pears to mixture and poach for 10-12 minutes. Let cool.

Pipe Stilton Mousse into poached pears with a pastry bag. Ladle a small amount of Ginger Cream Sauce on bottom of warmed plates. Place pear on the plate; garnish with mint. Makes 6 servings.

STILTON MOUSSE:

Puree 1/4 cup Stilton cheese with 1/4 cup cream cheese and 2 tablespoons heavy cream.

GINGER CREAM SAUCE:

Heat 1/2 cup ginger marmalade in a small saucepan, stirring constantly and being careful not to let it burn. Slowly mix in 1/4 cup heavy cream and sugar to taste. Bring to a light boil. If sauce seems too thick, add a little water.