Stilton Ploughman's Lunch with Port-Poached Pear Relish | James Beard Foundation

Ingredients

• 8 slices crusty baguette, sliced 1/4 inch thin and toasted
• 1/4 pound Stilton cheese
• 1/4 cup chopped, toasted walnuts
• Port-poached pear relish (recipe to follow)
• 6 leaves celery or lovage cut in 1/8-inch chiffonade
• 3 cups red port
• A 2-inch cinnamon stick
• 6 black peppercorns
• 1/2 inch ginger root
• 2 scrapes of fresh nutmeg
• 2 whole cloves
• 2 crushed cardamom pods
• 1 cup sugar
• 1 Comice pear, peeled and diced into 1/4-inch cubes