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Recipe Detail Page
Salad with Confit of Pears
Holiday 2012
Pears make a lovely addition to a salad when they are cooked in this manner. They are quite pink in colour. Use spicy lettuce to contrast with the pears.
Serves 4
3 Bartlett pears, peeled and cut in quarters
½ cup (125 mL) red wine
½ cup (125 mL) apple juice
¼ cup (60 mL) sugar
1 tbsp (15 mL) sliced ginger
½ tsp (2 mL) salt
8 cups (2 L) mix of Belgian endive, arugula, watercress or other greens
DRESSING
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) lemon juice
Salt and freshly ground pepper to taste
1 Preheat oven to 350°F (180°C).
2 Place pears in a metal baking dish, about 8 x 8-inches (2 L). Combine wine, apple juice, sugar, ginger and salt and pour over. Bake for 30 to 50 minutes depending on ripeness, turning halfway, or until pears are softened and liquid has reduced to a glaze. If liquid has not reduced to a glaze, strain and boil it down in a small pot until very thick, about 2 to 3 minutes. Let cool.
3 Slice Belgian endive thinly across the rounds and combine with arugula and watercress leaves in a bowl.
4 Combine olive oil, the pear glaze and lemon juice. Season with salt and pepper. Toss with salad. Place on 4 plates. Cut each piece of pear into 3 or 4 pieces keeping them attached at the thinner end. Fan out around the salad.
Serves 4
