2 Tablespoons butter
3 ripe pears, peeled, cored and sliced
2 Tablespoons pear brandy or rum (optional)
4 ounces crumbled Stilton blue cheese
1/2 cup chopped walnuts
4 boxes mini phyllo shells
¼ cup dried cranberries for garnish
Preheat oven to 350
In medium skillet melt the 2 tablespoons butter, add pears and brandy. Stir gently until golden brown.
Remove to bowl and cool slightly. Then chop into ½” pieces.
Transfer pears to medium bowl and add Stilton and nuts.
Meanwhile, place phyllo shells on a baking sheet and bake 3-5 minutes till hot and crisp.
Let shells cool slightly then fill each shell with a heaping teaspoon of the pear mixture.
Garnish with a few dried cranberries and serve.
Yield: 45 hot d’hoeuvres