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Ingredients

• 2 Tbsp. unsalted butter plus
• 1 1/2 tsp unsalted butter
• 2 tsp grnd toasted walnuts plus
• 1 Tbsp. minced toasted walnuts
• 1 tsp flour plus
• 2 Tbsp. flour
• 1/2 x celery stalk very thinly sliced
• 1 lrg pear peeled, cored,
•     and diced
• 1/2 c. whole lowfat milk scalded
• 2 Tbsp. Muscat de Beaune de Venise
•     (or possibly other sweet, late-harvest wine)
• 3 lrg egg yolks
• 1/2 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 1/2 c. crumbled Stilton
• 3 Tbsp. grated Gruyere
• 4 lrg egg whites
• 1/4 tsp cream of tartar
• 1 1/2 c. Muscat de Beaune de Venise
•     (or possibly other late-harvest white wine)
• 1/4 c. sugar
• 1 whl clove
• 2 lb pears peeled, cored,
•     and diced

Description

Preheat The Oven To 400 Degrees. Generously Butter 6 (1/2-c.) Ramekins With 1 1/2 Tsp. Of The Butter. Combine The Grnd Walnuts And 1 Tsp. Flour In A Small Bowl. Sprinkle The Dish…

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