Pear Chips with Stilton Mousse and Candied Walnuts

Pear Chips with Stilton Mousse and Candied Walnuts
14 servings

Recipe courtesy of Katherine Hall, Executive Chef, Hall’s Kitchen.

Yield is 12 to 15 servings.



Pear Chips

cup water
cup sugar
pears (not overly ripe), cored, sliced thinly, lengthwise

Stilton Mousse

lb(s) Stilton cheese
Tbsp port wine
Tbsp extra virgin olive oil
clove garlic, peeled
cup whipping cream

Candied Walnuts

cup walnut halves
cup sugar
cup water
tsp chili powder
pinch cayenne pepper
pinch salt


Step 1

Preheat oven to 200 degrees F.

Step 2

Line a baking sheet with parchment paper.

Step 3

In a small bowl, combine the sugar and water.

Step 4

Dip pear slices into water mixture and lay flat on the baking sheet.

Step 5

Bake for about 3 hours or until dry.

Step 6

In a stand mixer fitted with the paddle attachment cream the Stilton until smooth.

Step 7

Add the port and mix.

Step 8

In a small pot, heat the oil and sweat the garlic until slightly browned.

Step 9

Remove from heat and mince.

Step 10

Add to Stilton mixture in bowl.

Step 11

In a separate bowl, whip cream just until stiff peaks form. (Do not over mix or cream will become butter.)

Step 12

Fold whipped cream into Stilton mixture until evenly incorporated but don’t overwork the mixture.

Step 13

Preheat oven temperature to 325 degrees F.

Step 14

Line a baking sheet with parchment paper.

Step 15

Lay walnut halves out on the baking sheet and roast for about 5 to 7 minutes.

Step 16

In a small pot combine sugar, water, chili powder, cayenne and salt.

Step 17

Bring to a boil then reduce to a simmer for about 2 minutes.

Step 18

When sugar has dissolved and the sugar mixture has a syrupy consistency, add the walnut halves.

Step 19

Mix well to ensure they are coated all over.

Step 20

Lay walnuts back onto the parchment-lined baking sheet to cool.

Step 21

Lay pear chips on a cutting board.

Step 22

Pipe mousse lengthwise onto middle of the pear from end to end.

Step 23

Top with a walnut halves and garnish.

Step 24

These can sit out in a cool place for 1/2 hour before serving.

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