• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 lemon
  • 3 cups apple cider
  • 3/4 cup plum wine
  • 1/4 cup balsamic vinegar, aged
  • 2 star anise, whole
  • 1 teaspoon pink peppercorns
  • 2 pieces fresh ginger, peeled
  • 4 pears, ripe, preferably Bosc
  • 1/2 pound arugula, stemmed
  • 1/4 pound blue cheese


  • Remove the zest of the lemon and cut into fine julienne.
  • Juice the lemon.
  • Mix the cider, plum wine, vinegar, star anise, peppercorns, ginger, half the lemon juice and half the lemon zest in a medium saucepan and bring to a boil.
  • Peel, halve and core the pears, keeping the stem attached.
  • Place the pear halves in the hot liquid and reduce the heat until liquid barely simmers.
  • Poach until pears are tender, about 8 minutes.
  • Remove the pears from the poaching liquid with a slotted spoon.
  • Bring the poaching liquid to a gentle boil and cook until reduced by half, about 15 to 20 minutes.
  • Stir in the remaining lemon juice.
  • (The salad can be prepared to this point up to 1 day ahead. Store pears and liquid in the refrigerator, but bring to room temperature before serving.)
  • Arrange arugula on serving plates.
  • Place pear halves on top of greens and drizzle with the reduced liquid.
  • Crumble the cheese around the rim of each plate and garnish with the remaining lemon zest.
  • Serve immediately.

Categories: Fruit  Fruit  Salad 
© 2006-2017 BakeSpace, Inc. All Rights Reserved