MULLED WINE POACHED PEAR WITH CLOVE CUSTARD - SORBET OF BLUE STILTON - CARMELISED WALNUTS

From the kitchen of: Bruce Morrison Ullinish Country Lodge

Ingredients
Poached Pear

4 Nice Pears (William for Preference)
1 Bottle of Red Wine
1 Cinnamon Stick
6 Cloves
Zest of 1 Orange
Zest of 1 Lemon

Clove Custard

125g Milk
125g Double Cream
3 Egg Yolks
45g Sugar
20 Cloves
2 Leaves Gelatine (Soaked in Cold Water)

Blue Stilton Sorbet

100g Stilton
100g Milk
225g Water
1 Gelatine Leaf (Soaked in Cold Water)
20g Glucose
1.5g Sorbet Stabaliser

Caramelised Walnuts

12 Walnut Halves
Oil
40g Sugar
20g Honey

Instructions

Pears

Bring Wine to the boil with the spices and citrus and simmer for 5 minutes - peel pears and remove the inner pips, add to wine and poach until tender, put pears into container, cool poaching liquor and use it to cover the pears, chill until needed.

Clove Custard

Bring milk and cream to the boil with the cloves, cream yolks and sugar, remove the cloves, whisk the hot milk onto the yolks, put back into pan and cook until coating consistency. Add drained gelatine, pass through a fine sieve into a suitable container and chill until set.

Stilton Sorbet

Heat milk and water and stabaliser to 85oC, add gelatine and cheese, melt cheese, pass, chill for 8 hours, churn in ice-cream machine, freeze.

Walnuts

Put walnuts in a pan and cover with oil, cook until golden brown over a low heat, drain on paper. Caramelise sugar with 1 tablespoon water, add walnuts and honey, remove walnuts and cool on greaseproof paper.

To Serve

Remove custard from container and cut into squares, place on plate with walnuts, one of the pears and a scoop of the sorbet.