Polly Tyrer - Food Development
Caramelised Pear Roquefort and Pecan Salad
 
Serves 4
 
2 large or 4 small pears 
1 tablespoon olive oil 
a knob of butter 
50g pecan nuts, roughly chopped 
2 tablespoon sherry or white wine vinegar 
2 level tablespoon caster sugar 
100g Roquefort  
2 handfuls of washed watercress or salad leaves
 
  1. Peel and core the pears.  Cut a large one into 6 wedges and a small one into 4. 
  2. Heat the oil in a sauté pan, add the butter and when foaming lay the pieces of pear in the pan.  Fry over a moderate heat for a few minutes until the pears start to turn golden brown.  Turn them to brown on the other side. Add the pecan nuts and fry briefly.
  3. Turn down the heat and add the vinegar and sugar.  Let the sugar to dissolve and then turn up the heat until the sauce bubbles gently and reduces to a syrupy consistency.  Turn the pears to coat in the sauce.
  4. Arrange a bed of watercress or leaves on four plates and scatter with crumbled Roquefort cheese.  Set the pears on top, spoon over the pecan nuts and drizzle with sauce.