Preheat oven to 180°C/160°C Fan/Gas 4. Roll out the pastry on a lightly floured surface and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool and cut into 4 rectangles.
Put the pears in a saucepan with the wine, sugar and spices. Quickly bring to the boil then cover and simmer, turning the pears gently during cooking. Remove the pan from the heat and let cool.
Fry onion in oil, when soft add balsamic vinegar, reduce until sticky and caramelised.
Once cooled, drain the pears, cut them in half, remove the cores then cut into slices.
Place onions on the rectangles of pastry, add pears then sprinkle the Stilton and pistachios on top. Serve with Florette Crispy leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper.
Serve with a drizzle of the red wine syrup.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
