Monday, October 15, 2012

Autumn Poached Pears

poached pears with blue cheese
Poached pears
This breakfast starter is actually a play on words. The pears themselves were 'poached' from a neighbor's tree and then 'poached' in a sweet, buttery broth. The recipe was poached from another B&B on Cape Cod.


1 pear per 2 servings (or 1 pear per serving, if you like)
brown sugar
orange juice
pumpkin pie spice
blue cheese or goat cheese with cranberries 

Preheat oven to 375. Butter a baking dish (size of dish depends on number of servings, pears should not be squished in dish). Sprinkle a thin layer of brown sugar in bottom of dish.

Slice pears in half lengthwise, core (a melon baller works very well!), leave skin on. Lay pear halves cut side down in pan. Pour in enough orange juice to cover the bottom of the pan and an 1/8" up the side of the pears. Sprinkle pie spice over the pears.

Pop in oven for 20 minutes. Test for doneness with a toothpick inserted into the thickest part of the pear. The pear should be soft but not falling apart. Baste with pan liquid and return to oven if not done. Ripe pears should take between 20-30 minutes. Not quite ripe pears may take up to an hour. (Kind of like baked potatoes.)

When done, remove pears from oven and plate cut side up. Fill cavity with cheese and pour some of the pan juice over the top. Let cheese melt a bit. Serve warm.

pear salad with vinaigrette

Bonus recipe: Pear and strawberry salad


Pears (1 for 3-4 servings)
Strawberries (1 per serving)
Goat cheese with cranberries (1 oz per serving)
Chopped walnuts (a handful per serving)
Mixed greens
Balsamic vinaigrette (just a little, don't drown the greens!)

Put the mixed greens into a large bowl and dribble a little vinaigrette on top. Gently mix the greens and vinaigrette by tossing. Let sit.

Peel, core and cut the pears into bite-sized chunks. Top and slice strawberries. Crumble the goat cheese.

Starting with the greens, layer each ingredient on a plate. Sprinkle walnuts on top.

Vinaigrette- mix 1/2 c olive, 1/3 c balsamic vinegar, 1 heaping tbsp of Dijon mustard, 1 clove garlic finely chopped. Shake well before using, the mustard settles.

Printable recipe here.

White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032

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