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Prunes stuffed with blue cheese
(Larousse Gastronomique)Ingredients
30 shelled hazelnuts
30 stoned (pitted) prunes
100g blue cheese (Stilton, Roquefort, Bleu d’Auvergne)
freshly ground black pepper
3 tbsp whipping cream
1 tbsp port
Method
Heat the oven to 200ºC and toast the hazelnuts until pale golden and fragrant (about 10 minutes)
Rub off the husks and chop roughly
Flatten the prunes with the blade of a knife
Crumble the blue cheese and mix with pepper, cream and port
Stuff the prunes with the mixture and reassemble them
Serve with a sweet white wine (Monbazillac, Muscat etc.)
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