Spiced Poached Pears and Lemon Stilton Short Bread Cookies

Serves 6

1 cup bourbon
4 cups apple juice
1/3 cup sugar
2 cinnamon sticks
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 pears, peeled

1. In a 6-quart stockpot, combine the bourbon, apple juice, sugar, cinnamon sticks and spices and bring it up to a boil.
2. While the liquid is coming up to a boil, peel the pears.
3. Reduce the heat to a simmer and gently place the pears into the liquid. Simmer for 10 to 12 minutes, turning them once.
4. Remove the pot from the heat and allow the pears to steep in the liquid for an additional 10 minutes. Remove the pears–reserving the liquid–and place them in an airtight container to allow them to cool completely.
5. Bring the liquid back up to a boil and then once again lower the heat to a simmer. Simmer until the liquid is reduced by half and coats the back of a spoon.
6. Cool the pear syrup and pour about half over the poached pears. Cover the pears and chill them for several hours. Pears may be made 2 to 3 days before serving. Serve the poached pears chilled with a little more of the pear syrup drizzled over the top.

Serves 6

2 to 3 oz. Lemon Stilton cheese
6 Tbsp. softened butter
1 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
1 Tbsp. sugar
1/3 cup confectioner’s sugar

1. Cream the butter and Stilton together until smooth and creamy.
2. In a separate bowl, sift the flour, salt, baking powder, sugar and confectioner’s sugar.
3. Add the dry ingredients into the butter mixture and combine until all is incorporated and the dough has formed a ball.
4. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
5. Roll the shortbread dough out on a floured surface into a 9-inch circle. Using a fork, score the dough into 8 wedges and place the dough on the lined baking sheet.
6. Bake the shortbread cookies for 12 to 14 minutes or until light and golden.
7. Remove to a cooling rack and cool completely. Store the shortbread in an airtight container for up to a week.