Warm Stilton Shortcakes with Honey Poached Pears
and Candied Pecan Halves from chef Michael Pivoney

Serves 8

Shortcakes:

You will need:

2 cups all purpose flour
2 tbsp granulated sugar
¼ tsp. kosher salt
2 tsp. baking powder
½ tsp. fresh ground black pepper
2 oz. chilled unsalted butter, cut into ¼ cubes
4 oz. crumbled Stilton blue cheese
1 cup buttermilk
1 egg yolk

Directions:
Combine flour, sugar, baking powder, salt and black pepper together in a bowl.  Mix well.  Add the butter and blue cheese to the flour mixture. Use the tines of a table fork to cut the cheese and butter into the flour, until the mixture resembles cornmeal and the butter and cheese are evenly distributed. Add the buttermilk and gently combine the ingredients until the dough comes together into a ball.  Flatten the dough into a flat disc and wrap in plastic wrap.  Chill for 30 minutes.  Turn out the dough onto a lightly floured surface.  Roll the dough to a ¾” thickness.  Using a circle cutter, cut out 24 dough rounds and place them on an un-greased sheet pan.  Blend the egg yolk with 2 tbsp of water and glace the tops of the biscuits with a pastry brush. Bake in a hot oven at 425 degrees until biscuits rise and the tops are golden brown, approximately 10-12 minutes.

Honey Poached Pears:

You will need:

1 cup water
1 cup dry white wine
1 cup wildflower honey
1 lemon, zested
4 pears, peeled, cored and cut into 6 wedges each

Directions:
Combine water, white wine, lemon zest and honey together in a nonreactive saucepan.  Bring to a boil and reduce the heat.  Add the pear wedges to the poaching liquid.  Cover the top surface of the liquid with a piece of parchment paper.  Gently cook and simmer pears until tender and translucent, approximately 10-15 minutes.  Remove the pears and continue to simmer the liquid until it reduces to a syrup.  Save the pear liquid for plating.

Candied Pecans

You will need:

1 tbsp egg white
2 tbsp brown sugar
1½ ground cinnamon
¼ ground ginger
¼ ground cloves
¼ cayenne pepper
¼ vanilla extract
pinch kosher salt
1 cup Colossal pecan halves

Directions:
Combine all dry ingredients and egg whites together in a medium bowl until smooth.  Add the pecans and toss in the spiced mixture until the nuts are coated.  Place on a lightly greased sheet pan in a 250 degree oven until pecans are well toasted and the coating is crisp and dry.  Let the pecans cool to room temperature.

To Serve:
Warm the biscuits in a 200 degree oven just before using.  Split the biscuits in half and divide among the 8 serving bowls.  Divide the pears evenly and place on the top of the biscuits.  Replace the biscuit tops and pour the reserved poaching syrup around the biscuits in each dish.  Top each serving with whipped cream or crème fraîche.  Finish the dessert with some of the candied pecans.

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