625ml cream liqueur
3T white sugar
2 whole cloves
2 medium firm pears
125g mixed baby leaf salad
150g blue cheese, crumbled
handful bean sprouts
Combine the cream liqueur, water, sugar and cloves in a medium-sized saucepan. Bring to the boil over high heat for about 8 minutes, stirring until the sugar has completely dissolved, then reduce the heat to low.
Peel, halve and core the pears, leaving the stems intact. Add the pears to the poaching liquid in the pan, then poach until they just give way when pierced with a knife. Remove the pan from the heat. Cool the pears in the poaching liquid.
Lay the salad leaves out on a plate or platter. Crumble the blue cheese over the salad leaves, place the pears on top (you may slice them if desired), then scatter on the bean sprouts. Drizzle with balsamic reduction and serve immediately.
The above recipe was supplied by Antonella Tuscan Tiramisu Cream Liqueur.