Rating: 5 stars
2682 Ratings
  • 5 star values: 2682
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2,682 Ratings

Encourage guests to cut off small chunks of the Stilton and dip them in the port syrup. Cocktail Party Recipes

Melissa Clark
December 2002

Gallery

Credit: © Maura McEvoy

Recipe Summary test

active:
15 mins
total:
35 mins
Yield:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Spread the walnuts on a rimmed baking sheet and toast for 8 minutes, or until lightly browned.

    Advertisement
  • Meanwhile, in a large saucepan, combine the sugar, port, pepper and bay leaf and bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes. Discard the bay leaf.

  • Add the walnuts to the saucepan, stirring to evenly coat them. Using a slotted spoon, drain the nuts very well. Line a baking sheet with parchment paper and spread the walnuts on it in a single layer. Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool. Separate any nuts that stick together.

  • Meanwhile, simmer the syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes.

  • Set the Stilton on a serving platter and place the walnuts in a separate bowl. Drizzle the port syrup over the cheese and serve with the nuts.

Make Ahead

The nuts can be stored in an airtight container for up to 1 day. The port syrup can be refrigerated for up to 1 day; rewarm before serving.

Advertisement