<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>586118</id>
  <title>Topping for (sweet) stilton cheesecake?</title>
  <published_at>Thu Jan 08 06:09:22 -0800 2009</published_at>
  <post_count>6</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4306764</id>
        <content>I've been meaning to make this recipe for many years, and right now I happen to have most of the ingredients left over from the holidays. However, I am loathe to buy frozen rhubarb for the topping. Any suggestions for another topping I could make, using fresh or dried fruit? I do have some port that I would like to include if possible. Pear  compote? I would also consider making a ginger cookie crust, which I saw with another stilton cheesecake recipe that had no topping.

Or should I just buy the frozen fruit and serve as originally intended? I do love rhubarb, I just usually eat it in season only. I can't imagine a compote would suffer much from using frozen fruit though.

http://www.epicurious.com/recipes/food/views/Stilton-Cheesecake-with-Rhubarb-Compote-103409

</content>
        <published_at>Thu Jan 08 06:09:22 -0800 2009</published_at>
        <parent_id></parent_id>
        <user>
          <id>12120</id>
          <name>julesrules</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4306923</id>
      <content>How 'bout a port wine and chocolate sauce; or a raspberry/chocolate topping.</content>
      <published_at>Thu Jan 08 07:06:10 -0800 2009</published_at>
      <parent_id>4306764</parent_id>
      <user>
        <id>203621</id>
        <name>todao</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4306989</id>
      <content>chocolate with bleu cheese?

dried apricots, dried plums, dried mango, crystallized ginger, muscat syrup, walnuts and spiced apples...

the dried fruits can be reconstituted with honey and water, booze, juice, etc., then slightly pureed.  same with the ginger.</content>
      <published_at>Thu Jan 08 07:28:40 -0800 2009</published_at>
      <parent_id>4306923</parent_id>
      <user>
        <id>30273</id>
        <name>hotoynoodle</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>4308099</id>
      <content>Sure, I've had bleu cheese truffles.  Chocolate is amazingly versatile and Raspberry Vinaigrette dressing is often used on salads featuring bleu cheese.</content>
      <published_at>Thu Jan 08 12:05:12 -0800 2009</published_at>
      <parent_id>4306989</parent_id>
      <user>
        <id>203621</id>
        <name>todao</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>4309104</id>
      <content>One of my favorite stiltons has apricots in it, so that gets my vote!</content>
      <published_at>Thu Jan 08 16:32:44 -0800 2009</published_at>
      <parent_id>4306989</parent_id>
      <user>
        <id>182589</id>
        <name>bex109</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4307736</id>
      <content>How about some caramelized walnuts and a bit of port jelly on the side.</content>
      <published_at>Thu Jan 08 10:50:47 -0800 2009</published_at>
      <parent_id>4306764</parent_id>
      <user>
        <id>90508</id>
        <name>cookiejesus</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4309431</id>
      <content>Buy a fresh pineapple, core &amp; cut into cubes.  Add cubes to a sauce pan with a tablespoon of orange juice and cook until the pineapple begins to thicken into a nice fruit sauce.  Cool &amp; pour over cheesecake.</content>
      <published_at>Thu Jan 08 18:46:06 -0800 2009</published_at>
      <parent_id>4306764</parent_id>
      <user>
        <id>36312</id>
        <name>HillJ</name>
      </user>
    </post>
  </posts>
</topic>
