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Lanark Poached Pears  Veg  HT  HD  Scottish  70mins plus cooling



Serves 4    Hot  Vegetarian  Vegetables  Fruit  Nuts  Alcohol  Hors d’oeuvre  Starter  Appetizer     Scotland  British  Europe




4 Firm but Ripe Pears

The grated zest and juice of 1 Lemon

600ml/20fl.oz. Sweet White Wine

300ml/10fl.oz. Water

2.5 cm /1 inch Fresh Root Ginger, thinly sliced

50g /2oz  Sugar

100g /4 oz Pecan Halves

200g /8oz, Lanark Blue Cheese, cut into 8 wedges

Mixed Salad Leaves to serve





1. Peel the pears, remove the stalks and cut into quarters lengthways.


2. Rub with some of the lemon juice to prevent discolouration and remove the seeds and core. Set aside.


3. Place the water, wine, lemon zest, remaining juice, ginger and sugar in a saucepan and heat, stirring from time to time, until sugar has dissolved.


4.  Bring to the boil, add the pears and place a small heatproof plate on top to keep them submerged. Reduce the heat and simmer very gently for about 25 minutes or until tender.


5. Remove the pears from the pan with a slotted spoon and set them aside to cool them to cool.


6. Bring the poaching liquid to the boil and boil hard until it has almost halved in volume and becomes a little syrupy.


7. Add the nuts and cook, stirring for 2 minutes. Keep warm.


8. To serve -  Place a little salad in the centre of 4 serving plates, divide the pears and cheese wedges between then spoon the syrup and nuts over the top of each. Serve immediately. 




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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