Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Pears with parmesan and balsamic vinegar

Serves 6

Ingredients

6 small pears
1.2 lt/2 pints water
225g/8oz sugar
8 pepper corns
2 cloves
2 bay leaves
1 glass white wine
Sprig rosemary
3-4 tbsp balsamic vinegar
Shavings of parmesan cheese
6 slices of parma ham
1 pomegranate
Fresh rocket to garnish

Method

• Start by poaching the pears at least 6 hours before you need them. This could be done the day before you want to serve them.
• Peel the pears carefully and cut in half, taking care to leave the stalk intact on the pear. Remove the core.
• Put the water, wine, sugar, peppercorns, cloves and rosemary in a large pan and bring to the boil. Stir to make sure the sugar has all been dissolved, reduce the heat to a simmer and add the pears.
• Cook very slowly until absolutely tender. Remove the pears and allow to cool.
• Put the liquid back on to boil and reduce to a syrupy, thick liquid. Cool and add the balsamic vinegar to taste. Set aside until needed.
• To assemble the dish, arrange the pear halves on starter plates so that the cut sides of the pears are facing downwards on the plate. Cut the pomegranate into quarters and take out the seeds, discarding the pith. Sprinkle the seeds over the pears. Arrange a crumpled slice of parma ham beside the pear. Spoon some balsamic dressing over the pears and garnish with the rocket and parmesan shavings. Serve at once.