Skip to main content

Earl Grey-Poached Pear Salad #KitchenMatrixCookingProject


While many recipes are focusing on apples, the darlings of Fall, I've been shining the spotlight on one of my other favorite seasonal fruits: the pear! I recently made a Madagascar Bourbon Bean & Bartlett Jam. It was so tasty and so easy. So, I was really excited that Karen of Karen's Kitchen Stories selected Pears + 10 Ways. And I really, really loved that all of those recipes were savory. 

In case you don't have a copy of Bittman's book, read his 10 pear salads online here. His pear salsa and relish will certainly be on my table soon. And I do love the combination of pears with fennel. Before I get to my salad, please visit Karen and Wendy's posts this week.

Our Pear Creations



Recipes that poach pears in tea have long intrigued me. There's the Food Network's green tea-poached pears with marscarpone and brittle; Gourmet's tea poached pears with tapioca and satsumas; and The Meaning of Tea's lemon ginger tea poached pears. I decided to make them the centerpiece of my pear salad.

Ingredients

Poached Pears
  • 6 C water
  • 6 Earl Grey tea bags (or 6 T unbagged tea)
  • 6 pears (I used a mixture of bosc and Asian), peeled, halved, and cored
  • 1 C raw turbinado sugar
  • 4 whole cloves
Salad
  • mixed salad greens
  • chèvre
  • Marcona almonds
  • olive oil
  • aged balsamic vinegar
  • freshly ground salt
  • freshly ground pepper

Procedure
Poached Pears
Bring water to boil in medium saucepan. Add tea bag. Remove from heat. Cover and let steep for 10 minutes. Discard tea bags. Add sugar to tea and stir over medium heat until dissolved. Add pears and cloves. Cover and simmer until pears are just tender, approximately 5 minutes. Using a slotted spoon, transfer pears to a bowl. Boil syrup in saucepan until reduced to 3/4 cup, about 5 minutes. Pour syrup over fruit. Chill until cold.

Salad
On a bed of mixed greens, place the poached pears. Fill the hollow with a spoonful of chèvre. Sprinkle almonds over the whole salad. Drizzle the salad with olive oil and balsamic vinegar. Add freshly ground salt and pepper to finish off the salad. Serve immediately.

Comments

  1. You definitely need to try the salsa. It was amazing. Your pears sound wonderful!

    ReplyDelete
  2. I love poached pears....I have never tried tea in the poaching liquid, usually going with wine, but now it is on my to try list.

    ReplyDelete
  3. You are so right, I always equate fall with apples first ,but pears are so tasty too. I can't wait to try this earl grey poached pear recipe.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an