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

Featured Recipes

  • Roasted Chile Queso Dip

    Use this Roasted Chile Queso Dip as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.

  • Sopes

    Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

  • Pork Chile Verde

    This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.

  • Lisa Fain’s Sour Cream-Chicken Enchiladas

    Chicken is baked then shredded. The enchiladas are rolled with chicken, onion, chiles, tomatillo sauce and sour cream. These enchiladas are even better the next day and freeze well too. Makes 24 enchiladas.

  • Shrimp Fajitas

    A seafood version of an otherwise well known meat dish.  The name "fajitas" refers to the type of me

  • Blood Orange Margarita

    Recipe for a Blood Orange Margarita with sugar, triple sec, tequila and fresh blood orange juice.