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A plate of poached pear salad drizzled with port wine vinaigrette.

Poached Pear Salad with Port Wine Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Asha
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Cuisine: French

Description

These delicious, gourmet French red wine poached pears are complimented perfectly by my flavourful port wine vinaigrette, fresh figs, and blue cheese. This is the winter salad to impress with this holiday season.


Ingredients

Scale

Poached Pears:

2 Bosc pears *

1 1/2 cups (355ml) dry red wine (I use a Burgundy pinot noir)

1/2 cup (118ml) water

1/4 cup (60ml) honey

1/4 cup (50g) granulated sugar

1 teaspoon pure vanilla extract

large piece of orange peel

1/8 teaspoon ground black pepper

Salad:

arugula

fresh figs, cut into pieces

Stilton blue cheese

port wine vinaigrette

optional: candied walnuts


Instructions

Gently peel the pears while being careful to leave the stems intact. Slice the pears in half vertically, then use a melon baller to scoop out the core where the seeds are.

Add the wine, water, honey, sugar, vanilla extract, ground black pepper, and piece of orange peel all into a large pot. Bring the pot to a boil, then reduce it down to a steady simmer. Add in the pears, insides facing upwards, and simmer for 10 minutes.

Turn the pears over and simmer them for another 10 minutes. They should be fork-tender at this point. Test by poking the outside part of the pear (the pear will be plated with that side facing down). Remove the pot from the heat, and let the pears sit in the poaching syrup for 20 minutes. You can serve the pears warm now, or chill them covered in the fridge if you intend to make this salad later.

For this salad I created this beautiful port wine vinaigrette that you can either make ahead of time (it keeps in the fridge for up to a week) or while the pears are poaching. It takes just 15 minutes.

Create a bed of arugula on your serving plates, and top them with pieces of cut fresh figs and large crumbles of Stilton. Place a half pear (warm or chilled) on top.

Drizzle generously with the vinaigrette and serve immediately.



Notes

You can serve the pears warm straight out of the poaching syrup, or, if you plan to prepare this dish ahead of time, remove them from the syrup and store them covered in the fridge until later. 

Nutrition

  • Serving Size:
  • Calories: 513
  • Sugar: 23.5 g
  • Sodium: 596.6 mg
  • Fat: 41.6 g
  • Carbohydrates: 32 g
  • Protein: 6.6 g
  • Cholesterol: 16 mg
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