Pears For the Win

Red Wine & Balsamic Roasted Pears with a Blue Cheese, Rocket and Walnut Salad

 

 

This is a wonderfully simple dish that will impress. I must say, that these roasted pears are quite delicious. The original recipe called for roasting them solely in Balsamic vinegar, which I’m sure would be nice, but I thought adding wine and sugar to the roasting process would make them divine –- and indeed it did.

 

 

I served these red-stained pears on a bed of rocket with blue cheese crumbled over and topped off with a few roasted walnuts. The combination of pears, blue cheese and walnuts has always been a sure winner, but these pears go great with goats cheese or Manchego as well.

 

They are great in a salads or as an accompaniment to a cheese board. They would also work a treat on a pizza: take a pizza base generously top with Gorgonzola cheese, sprinkle with walnuts and pop in the oven till the cheese is oozing. Top with said pears and a good handful of watercress – now that is a winner.

 

 

Red Wine & Balsamic Roasted Pears with a Blue Cheese, Rocket and Walnut Salad

 

Sevres 4

cooking time: 30minutes

 

Roasted Pears:

 

2 pears, peeled, halved lengthwise and cored

2 tbls butter

3 tbls balsamic vinegar

3 tbls red wine

1 tbls sugar

 

For the Salad:

 

1 bag of rocket

1 handful of walnuts, roasted

100g blue cheese, crumbled

ground black pepper

 

Preheat the oven to 200 degrees Celsius

 

Melt the butter in an oven dish (big enough to fit the pears in) for about 3 minutes.

Arrange the pears, cut side down, in the oven dish with the melted butter, and based with the melted butter. Roast for 20 minutes.

 

Pour over the wine, vinegar and sugar and roast the pears for a further 10 minutes .

 

Divide the rocket, walnuts and blue cheese on four plates. On top of the salad, place a pear half and drizzle with the cooking liquid and some black pepper

 

Serve immediately with crusty bread.

 

Pears For the Win (PFTW)

 

 

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