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Poached Pears and Blue Cheese Salad by Ryeland House Cookery

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Poached Pears and Blue Cheese Salad by Ryeland House Cookery

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Courtesy of Anne Neary, of Ryland House.

 

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  • 6 large pears
  • 200g/7oz  sugar
  • 1glass white wine 600ml/1pt water
  • 1 lemon cut into wedges
  • I orange cut into wedges
  • 350g/12oz Cashel  blue
  • about 20 walnuts
  • 150g/5oz  rocket

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  1. In a large place the sugar, lemon & orange wedges, water and white wine.
  2. Peel the pears carefully and drop into the pot of sweetened liquid
  3. Bring the mixture slowly to the boil and simmer for 25-30 mins or soft to touch.
  4. Allow to cool in the liquid.
  5. When the pears are cold take a sharp knife and remove the core from the base. Slice down into the pear in an attempt to fan the pear.
  6. Divide the rocket between 6 serving plates. Fan or slice the pears onto the rocket  and add some chunks of Cashel blue and walnuts around the sides of the pear . Drizzle some of the cooled syrup to dress the rocket.
  7. Crack some black pepper across the pear and serve with a sprig of parsley

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