To make this grilled pear salad, you will first need to poach the pears.
- 3 pears of your choice
- 3 tbsp granulated sugar
- Handful of white cranberries
Peel the pears, slice in half and de-seed.
Prepare the syrup by bringing a pan of water large enough to cover the pears to the boil. Stir in the granulated sugar and cranberries. Put the lid on the pan and bring back to the boil.
Carefully spoon the pear halves into the boiling water and leave to poach for 15 minutes. Check the pears are soft by sticking a knife into them gently. Leave to poach for a little longer if they feel too hard.
Set aside when done.
Next you will want to heat up a pan to grill pears and begin making the balsamic glaze.
- 1 1/2 cups balsamic vinegar
- 1/4 to 1/2 cup of brown sugar (to your liking)
Bring vinegar to a boil, turn down the heat and let it simmer. When it reduces halfway, add brown sugar. Simmer some more until it becomes syrupy and sticks to the back of a wooden spoon. As it cools it will thicken up. Store leftovers in the refrigerator.
Go ahead and grill the pears until grill marks appear. When done, place over bed of greens of your choice, add blue cheese crumble on top and drizzle with balsamic sauce.