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Ingredients

• 2 teaspoons ground toasted walnuts, plus 1 tablespoon chopped toasted walnuts
• ½ teaspoon salt
• ½ stalk celery, very thinly sliced
• 1 large pear, peeled, cored, and diced
• 3 tablespoons grated gruyere
• 1½ cup whole milk, scalded
• 2 tablespoons Muscat de Beaune de Venise, or other sweet, late-harvest wine
• 2 tablespoons, plus 1½ teaspoons unsalted butter
• 3 large egg yolks
• 1 teaspoon flour, plus 2 tablespoons flour
• ¼ teaspoon freshly ground black pepper
• ½ cup crumbled Stilton
• 4 large egg whites
• ¼ teaspoon cream of tartar
• For the pear Compote:
• 1½ cups Muscat de Beaune de Venise, or other late-harvest white wine
• 1 whole clove
• 2 pounds pears, peeled, cored, and diced
• ¼ cup sugar

Description

I Have Been Making This Appetizer For Guests And Family For Nearly Ten Years, Ever Since I First Saw Emeril Prepare It On One Of His Shows. The Combination Of Cheeses, Matched With The Sweetness Of The Pear Compote, Is Irresistible.

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