Add a touch of originality to a delicious salad made with Amarula-poached pears, combined with blue cheese.
Serves four
- 625 ml Amarula
- 125 ml water
- 3 Tbs granulated sugar
- 1 tsp whole black peppercorns
- ½ tsp salt
- 2 whole cloves
- 2 medium firm pears
- 125 g mixed baby leaf salad
- 150 g blue cheese, crumbled
- 1 small punnet bean sprouts
- Balsamic reduction
Poached pears
Combine the Amarula, water, sugar, peppercorns, salt and cloves and add the mixture to 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 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 5 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.
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.
Recipe and photo courtesy of Amarula
