Cider Poached Pears with Greens, Blue Cheese, Toasted Hazelnuts and Cider Reduction Vinaigrette

Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 7.

Featuring: Banjo Cider Citizen Cider

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3 cups Banjo Cider Citizen Cider

3 bay leaves 

2 tsp black peppercorns 

1 cinnamon stick 

1/2 tsp cumin seeds 

1 tsp fennel seeds

1 whole Thai red chili 

1/4 cup granulated sugar 

2 Bosc pears

1 tsp grainy Dijon mustard 

2 tbsp olive oil

2 cups mixed salad greens

1/4 cup crumbled blue cheese 

1/4 cup hazelnuts, toasted and chopped 

● Pour cider in a small sauce pot, add bay leaves, peppercorns, cinnamon, cumin, Thai chili and sugar and bring to a simmer over medium-high heat.

● Meanwhile, peel pears and remove core with a melon baller or small spoon and add to simmering cider mixture. Scrunch up a piece of parchment paper and soak under warm water. Squeeze out excess water and use the parchment to form a make-shift “lid” on the surface of the sauce pot. Reduce heat to medium and poach until pears are fork-tender, about 25 to 30 minutes.

● With a slotted spoon, transfer pears to a dish and set aside. Strain poaching liquid to remove spices. Discard spices and return liquid to pot, set over high heat, and cook until cider is reduced to a syrupy consistency.

● Whisk together 1 tbsp cider reduction with mustard and olive oil until combined and season to taste with salt and pepper.

● Plate the pears and spoon some of the reduction over top. Toss the greens with the vinaigrette and plate alongside the pears. Top with blue cheese and hazelnuts and serve immediately.

Serves 2