Mascarpone, Gorgonzola and Poached Pear Salad

Total Time
55mins
Prep 10 mins
Cook 45 mins

A Peter Gordon recipe. I made it last week and it was so delicious! The smell of the spices as they're cooking is amazing! Only problem is if you haven't got a lot of the spices already it can work out a bit expensive - but you will not be disappointed. Makes a 'posh' starter for a dinner party.

Ingredients Nutrition

Directions

  1. The salad leaves (for serving) can be anything you want but rocket and lambs lettuce would be nice.
  2. The mascarpone needs to be at room temperature and the Gorgonzola cut into 2 cm cubes.
  3. Cut the chill in half.
  4. Chop the basil, chives and spring onions and put to one side.
  5. Thinly pare the zest from the two lemons.
  6. The pears should be firm cooking pears such as Comice.
  7. Peel the pears but leave the stalks on and keep them whole.
  8. You will need a saucepan just large enough to hold the pears.
  9. Put the chili, rosemary, bay leaf, star anise, cinnamon, cloves, lemon zest and juice, sugar, honey and the red wine into the saucepan.
  10. Bring to the boil then simmer for 5 minutes.
  11. Add the pears to the pan and some water ONLY if needed to just cover the pears, bring back to the boil and simmer for about 40 minutes - or until the pears are cooked.
  12. When you can easily insert a knife through the pears they are done. The cooking time will depend on the size, how ripe the pears are and the variety of pear.
  13. The liquid should be a spicy syrup.
  14. When done, remove the pears with a slotted spoon, place gently on a plate to cool - Not the serving plates at the stage.
  15. Now gently mix the mascarpone and Gorgonzola together and then stir in the basil, chives and spring onions.
  16. Arrange some salad leaves on 6 serving plates and place a pear on each.
  17. Add a spoonful of the cheese and a little of the spicy syrup and serve.