Poached pears in pomegranate juice with a creamy blue cheese and walnut dressing
Ingredients
- 4 firm pears, peeled, cored and halved
- 1 litre pomegranate juice
- 50ml red wine
- 60ml (¼ cup) castor sugar
- 1 vanilla pod, seeds scraped
- 1 cinnamon stick
- 1 star anise
- 4 cloves
- DRESSING
- 125ml (½ cup) fresh cream
- 100g blue cheese
- 30ml (2 tbsp) olive/avocado oil
- walnuts, toasted to serve
- green salad, to serve
Instructions
1
Place the pears into a deep pot and pour over the juice, wine, sugar, vanilla pod and seeds and spices and cover with baking paper.
2
Bring to a simmer over medium heat and cook until tender, about 15 minutes.
3
Remove the pears and allow the liquid to simmer until it is reduced by half.
4
Place the pears on a serving dish and pour over the reduced liquid. Leave to steep overnight.
5
For the dressing, mix all of the ingredients well together until smooth and refrigerate until ready to serve.
6
Serve the pears together with the dressing, the walnuts and salad.
