Amarula Poached Pear and Blue Cheese Salad Recipe

  • 625ml Amarula
  • 125ml water
  • 3T granulated sugar
  • 1t whole black peppercorns
  • ½ tsp salt
  • 2 whole cloves
  • 2 medium firm pears
  • 125g mixed baby leaf salad
  • 150g blue cheese, crumbled
  • 1 small punnet onion sprouts
  • Balsamic reduction
Directions: For the poached pears: Combine all the ingredients, except the pears, in a medium-sized saucepan. Bring to the boil over high heat for about eight minutes, stirring until the sugar has completely dissolved, then reduce the heat to low. Peel the pears and leave the stems intact. Add the pears to the poaching liquid in the pan, laying them on their sides so that they are almost completely submerged. Turn the pears occasionally so that they cook evenly and poach until they just give way when pierced with a knife, after about five minutes. Remove the pan from the heat. Cool the pears in the poaching liquid for 20 minutes, rotate them and leave for another 20 minutes. Remove the pears from the liquid, cut them in half, core and cut into large slices. Set aside. For the salad: Lay the salad leaves out on a plate or platter. Crumble the blue cheese over the salad leaves, place the pear slices on top and then add the bean sprouts. Drizzle with the balsamic reduction and serve immediately. Serves 4 Click here to try more delicious Amarula recipes...