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


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Jimmy's Mayhaw Wine

    A recipe for making wine using mayhaw fruit.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Summer Squash and Gruyere Frittata

    We used yellow crookneck squash for our Summer Squash and Gruyere Frittata but zucchini or any summer squash will work. This will serve 4 people with a nice side of fresh fruit. We made it for two of us and we still have half for leftovers.