Title: Salad of Poached Pear with Grilled Goat's Cheese
Categories: Aldo & frie, New
Yield: 6 servings

6 Pears; peeled, halved and
; cored with stalks
; left intact
600 g Goat's cheese; cut into 6
-equal
; rounds (1 1/4lb)
225 g Caster sugar; (8oz)
Grated zest and juice of 2
-oranges
Grated zest and juice of 2
-lemons
2 White cloves
1 Bay leaf
1 Cinnamon stick
600 ml White wine; (1 pint)
600 ml Water; (1 pint)
225 g Rocket; (8oz)
4 tb Olive oil
1 tb Balsamic vinegar
Salt and freshly ground
-black pepper

Pre-heat the grill to medium hot

Place the sugar in a large saucepan with the orange and lemon juices,
cloves, bay leaves, cinnamon stick, wine and water. Gently heat until the
sugar dissolves. Add the pears and bring to the boil. Cover with
greaseproof paper (the paper should touch the pears) and poach for 4-5
minutes until soft to the touch. Drain the pears on kitchen paper.

Place the rocket in a bowl and dress with the olive oil and balsamic
vinegar, then season with salt and freshly ground black pepper. Divide
among 6 serving plates.

Place each round of goats cheese between 2 pear halves and arrange on a
foil lined grill pan. Season with salt and freshly ground black pepper.
Grill the pears for 3-4 minutes until the cheese just begins to melt.
Quickly lift onto the rocket. Serve immediately.

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