Ingredients

Steps

• Preheat the oven to 180°C.
• Roll the pastry to 3mm thickness and prick with a fork.
• Bake pastry between two sheets until golden-brown and cut into four rectangles.
• Simmer pears in wine, sugar, liqueur, spices, and chilli until tender.
• Drain pears and slice them onto the pastry rectangles.
• Boil the cooking liquid until it reaches a syrupy consistency.
• Top pears with Stilton, pistachios, and dressed salad leaves.
• Serve with red wine syrup and pistachio oil.