ESKORT: Poached pear, blue cheese & bacon salad

08 January 2018

Prep Time: 20 minutes | Serves: 4 people | Cook Time: 45 minutes

A perfect mix of sweet and savoury and a #JustDelicious addition to any meal (or keep it all to yourself!)

Ingredients

Pears

1 litre (4c) water

5ml (1t) vanilla essence

1 cinnamon stick

1 star anise

250g brown sugar

4 pears, cored and cut into 8 wedges

Peanut brittle

250g sugar

125ml (1/2c) water

2,5ml (1/2t) salt

15ml (1T) butter

2,5ml (1/2t) bicarbonate of soda

150g peanuts, roughly chopped

1 packet Eskort Streaky Bacon

15ml (1T) butter

1 bag mixed lettuce leaves

250g blue cheese

Salt and freshly ground pepper

Method

  • Place water, vanilla essence, cinnamon, star anise and sugar in a saucepan and bring to the boil, then reduce heat to medium until liquid is simmering.
  • Add pears and cook, turning occasionally, for about 20 minutes or until pears are just tender.
  • Remove saucepan from heat and allow pears to cool in syrup, turning occasionally.
  • Using a slotted spoon, transfer pears to a plate.
  • In a smaller saucepan add sugar, water and salt and bring to a boil, do not stir, allow sugar to melt on its own.
  • Allow to boil for about 20 minutes or until it becomes a deep golden brown.
  • Line a baking tray with baking paper and lightly coat with spray and cook, set aside.
  • Remove from heat and stir in butter, bicarbonate of soda and peanuts, stir all together and keep stirring until mixture stops bubbling.
  • Working quickly, pour the mixture onto the lined baking tray and spread out evenly.
  • Allow to cool until set, then break into pieces and set aside.
  • Fry bacon in butter until crispy, remove from heat and set aside.
  • Assemble salad by mixing together lettuce leaves and pears, top with blue cheese, peanut brittle and bacon and drizzle lightly with leftover pear liquid.
  • Season with salt and pepper to taste and serve.

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