Elegant Poached Pear Salad

Elegant Poached Pear Salad

4 Bartlett Pears with stems, peeled but not cored

1 750ml bottle of a white, fruity wine

1 cup of sugar

1 tsp Vanilla extract or one vanilla bean, scraped and sliced

4 cups of lettuce (I like Baby Romaine)

5 Tbsp. Spirits & Spice Red Apple Balsamic Vinegar

5 Tbsp. Spirits & Spice Lemon Oil

Sliced almonds to garnish


In a sauce pan with high sides, pour in entire bottle of wine, the sugar and the vanilla (if using a whole vanilla bean, split it down the middle then scrape the interior of each side and place the scrapings and the vanilla bean slices in the wine). Bring to a simmer. Put in pears. Don't worry if the liquid doesn't completely cover the pears. Keep at a simmer -- just below a boil for 45 minutes. Remove the pears and put in the refrigerator to cool.

When ready to serve, make a bed of the Baby Romaine lettuce. Lay the pear on the Baby Romaine. Combine the Red Apple Balsamic and Lemon EVOO in a food processor or blender. Drizzle the vinegar and oil mixture over the pears and lettuce liberally and garnish with sliced almonds. Serve with a knife and fork so your guests can cut their pear and eat with the lettuce. 

Serves 4.

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