Lanark Poached Pears
Veg HT HD Scottish
70mins plus cooling
Serves 4 Hot Vegetarian
Vegetables Fruit Nuts Alcohol
Hors d’oeuvre Starter Appetizer Scotland
4 Firm but Ripe Pears
The grated zest and juice of 1 Lemon
600ml/20fl.oz. Sweet White Wine
2.5 cm /1 inch Fresh Root Ginger, thinly sliced
50g /2oz Sugar
100g /4 oz Pecan Halves
200g /8oz, Lanark Blue Cheese, cut into 8 wedges
Mixed Salad Leaves to serve
Peel the pears, remove the stalks and cut into quarters lengthways.
Rub with some of the lemon juice to prevent discolouration and remove the seeds
and core. Set aside.
3. Place the water, wine, lemon zest, remaining juice, ginger and
sugar in a saucepan and heat, stirring from time to time, until sugar has
4. Bring to the boil,
add the pears and place a small heatproof plate on top to keep them submerged.
Reduce the heat and simmer very gently for about 25 minutes or until tender.
5. Remove the pears from the pan with a slotted spoon and set them
aside to cool them to cool.
6. Bring the poaching liquid to the boil and boil hard until it
has almost halved in volume and becomes a little syrupy.
7. Add the nuts and cook, stirring for 2 minutes. Keep warm.
8. To serve - Place a
little salad in the centre of 4 serving plates, divide the pears and cheese
wedges between then spoon the syrup and nuts over the top of each. Serve
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