METHOD

  1. Mix port, sugar and cinnamon in a sauce pan, bring to boil and reduce slightly
  2. Place pears in liquid and cook gently until pears are tender, approx. 15-20 minutes
  3. Allow pears to cool, then drain well and completely cool
  4. Return liquid to heat and reduce until syrupy consistency
  5. Beat cream cheese, honey and cinnamon in mixing bowl. Add Red Storm and mix thoroughly
  6. Line a terrine tin with cling film allowing enough overlap to cover when filled
  7. Press half the mixture into tin and press down well, ensuring a smooth surface and all corners filled
  8. Arrange pear halves over cheese and press down gently
  9. Place rest of mixture on top making sure pears are completely covered and surface is smooth
  10. Wrap with cling film and chill in fridge overnight
  11. Turn out onto a long flat plate and cover with chopped hazelnuts
  12. Decorate with fresh fig halves or black grapes
  13. Serve in slices with port syrup drizzled over

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