Red wine spiced poached pear
Serving size: 4
Preparation time: 15 minutes + resting time
Cooking time: 20 minutes
Ingredients:
Featured in:
September 2013
Preparation time: 15 minutes + resting time
Cooking time: 20 minutes
Ingredients:
1 litre of red wine
2 Williams pears
Pinch of ground nutmeg
Pinch of ground clove
2 star anise
1 tablespoon of Muscovado sugar
100g fresh cherries
100g mixed white and red grapes
150g Roquefort
1 heart of celery – finely sliced
Ingredients for the vinaigrette:
50g toasted hazelnut
1 tablespoon of sherry vinegar
150ml avocado oil
1 egg yolk
Pinch of caster sugar
Pinch of salt
Featured in:
September 2013
METHOD
The day before, peel the pears, put them in a deep pan with the red wine and spices and cook on low heat for 20 minutes. Set aside to cool down completely, pass the pears and the cooking liquid in a container and refrigerate overnight.
Wash and discard the stones from the cherries, and grapes. Crumble the Roquefort. Slice the pears and place on plate. Put all the ingredients for the vinaigrette in a blender and blend to fine puree.
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
