Popular Features:
View Cart

Poached Pear Salad

 
Poached Pear Salad
default recipe image
photo credit: Ev Thomas
Poached Bosc Pears with frisee and Asian pear salad and toasted almond vinaigrette
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • Serves 6
Print
0
Be the first to rate!0
Email

Ingredients

  • Poaching Liquid:
    • 1-1/2 cup Red verjus
    • 1/4 cup Honey
    • 1 Small cinnamon stick
    • 1 piece Star anise
    • 1 Tbl Black peppercorns
    • 2 slices Fresh ginger, 1/4" thick about the size of a quarter
  • Salad:
    • 3 Bosc Pears, peeled and cut in half. Core removed.
    • 1 Asian Pear, core removed and diced into 1/2" cubes
    • 1 head Frisee (about 4 cups cleaned), washed and dried
    • 1 cup Italian parsley leaves, stems removed and roughly chopped
    • 1/4 cup Sliced almonds, toasted and chopped fine
  • Vinaigrette:
    • 1 Tbl Minced shallots
    • 1 tsp Minced fresh ginger
    • 1 Lemon juiced
    • 1/4 cup White verjus or champagne vinegar
    • 3/4 cup Almond oil

Instructions

Prepare the poached pears
Combine all ingredients in a suitable pot and bring to a boil then reduce to a simmer and cook for ten minutes. Add the pears and simmer an additional ten minutes. Remove from the heat and allow to cool completely.

Remove the pears from the poaching liquid and refrigerate. Strain the poaching liquid into a clean pot and bring to a boil again. Reduce to a simmer and cook until the liquid becomes thick enough to lightly coat the back of a spoon. Chill and reserve. 

Prepare almond vinaigrette
Combine all ingredients except the oil in a small bowl and mix. Add salt and pepper. Whisk in the oil and add more salt and pepper to taste.

Assemble the dish
Slice the poached pears lengthwise into 1/4" slices and fan them around the outside of the plates. Toss the Asian pears, frisee and Italian parsley in the vinaigrette and divide into the center of each plate and sprinkle with the toasted almonds. Drizzle the reduced poaching liquid around the perimeter of the plate.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Thanksgiving Recipes

  • Mexican Crab Cakes

    The addition of poblano chiles and bell pepper add Hispanic flavor to these crab cakes. Recipe c.1997, M.S. Milliken & S. Feniger, all rights reserved.

  • Thanksgiving Day Pumpkin Pancakes

    For a special Thanksgiving day breakfast try these spicy pumpkin pancakes from from Jodi, chef-owner of the The Griddle Café in Los Angeles..

  • Pumpkin Spice

    A spicy Halloween cocktail made with pumpkin puree, fresh ginger and features Skyy Infusions Ginger.

  • Turkey Cranberry Walnut Lettuce Wraps

    This is a tasty wrap that combines deli turkey slices and romaine lettuce flavored with walnut and jellied cranberry mayonnaise.

  • Pumpkin Chiffon Pie

    Many of us who have had pumpkin chiffon pie can never go back to the traditional version. This is a light fluffy pie with the same spicy pumpkin flavor we are all accustomed to.

  • Lower Fat Sauteed Mushrooms

    Mushrooms and baked potatoes soak up butter like a sponge. Learn to saute fresh mushrooms using a fraction of the butter.