Poached Pear Salad w/ Cranberry Red Wine Vinaigrette Recipe
Poached Pear Salad w/ Cranberry Vinaigrette & Pecan Bri Submitted by Kelly prep time: 30 minutes | cooking time: 20 minutes | makes 4 servings Simple ingredients, delicious results. Make this if your parents are coming to visit and you want to show them how classy you are. Equipment: Blender, small pot Ingredients For the Pears: 1 cup Sugar 1 cup red wine 1/2 cup water 6 pears, peeled, halved and cored For the Cranberry Vinaigrette: 1 cup cranberry juice 1/2 cup dried cranberries 2 shallots 2 cloves garlic 1 tsp. Dijon mustard 2 tsp. Fresh thyme 3 Tb. Red wine vinegar 1 1/2 cup vegetable oil 1 Tb. Pure maple syrup For the Pecan Brittle: 1/2 cup sugar 3/4 cup shelled, raw pecans; rough chopped 1 tsp. Lemon juice Salt For the Plate: 6 handfuls of mixed Lettuces Directions Prepare the pears: 1. In a small pot, mix the sugar, water and wine together and bring to a simmer 2. Add the pears and cover with a towel or weight with a smaller plate. (They?ll float to the top if not held down) 3. Simmer for about 10-12 minutes or until the pears are cooked but not mushy. 4. Remove pears and cool. 5. Reduce liquid till slightly syrupy and let cool to room temp. Prepare the vinagrette: 1. In a small pot add a little oil, shallots and garlic and cook just a minute or so. You don?t want ray onions or raw garlic to Overpower the Cranberry 2. Add the Cranberries, juice and red wine Vinegar and simmer till the cranberries plump up 3. Let cool to room temp and add the cranberry Mix to the blender 4. Add the mustard, thyme, maple syrup and oil with the blender running and season with salt and pepper. Prepare the Pecan Brittle: 1. In (you guessed it) a small pot add sugar and lemon juice and heat till very hot. The sugar will start to liquefy after a while. Be careful not to burn it, but it should have a brown (like maple syrup) color to it. When it gets there remove from heat immediately. 2. Add pecans (carefully) and pour onto a cookie sheet while still very hot. 3. Sprinkle with course salt and let cool 4. Break off shards of the brittle for garnish Prepare the Plate: 1. On the center of the plate lay 1/2 a poached pear. Blow the Pear a Kiss. The pear is now your friend. 2. In a little bowl toss the lettuces with a little of the cranberry vinaigrette and place a nice little mound on the 1/2 pear. 3. Place the other half of the pear on the lettuce to form a "V" with the skinny ends of the pear. 4. Pierce the pears delicate flesh with the pecan brittle so that the pear provides a base for the brittle. 5. Spoon the syrup from the poaching liquid around the plate and add a little cranberry Vinaigrette on there too. 6. Serve |
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| That sounds great, plus I have a half bottle of cranberry vinegar I made, good recipe to use it up. |
| Sounds fancy looking! Guess I need to start experimenting on holiday recipes since I'll be close to home for once this year. |
Joahaeyo wrote: Sounds fancy looking! Guess I need to start experimenting on holiday recipes since I'll be close to home for once this year.
It is really fancy looking. You will impress with this one  |
| If I start practicing now - I should have it mastered by the holiday season - Great recipe. Thanks for sharing. |
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