Poached Pears Salad with Achiote, Paipa cheese and Macadamias
This elegant salad is a showstopper, blending tender poached USA Anjou pears with a mix of vibrant greens, juicy grapefruit, and sweet dried cranberries. Crunchy caramelized macadamias and crispy Paipa cheese add irresistible texture, while a tangy mandarin lemon vinaigrette ties everything together. Topped with edible flower petals and sprouts, this dish is as beautiful as it is delicious—a perfect choice for special occasions or a gourmet treat at home!
For the Pears:
- 2 USA Anjou pears
- 1 liter of water
- 500 g sugar
- 1 tablespoon achiote powder
- Juice of 3 mandarin lemons
- Juice of 1 grapefruit
- 3 stars of anise
- 5 cardamom seeds
- A pinch of saffron
- 1 teaspoon cinnamon
- 40 ml rum
For the Caramelized Macadamias:
- 100 g macadamias
- 150 g sugar
For the Vinaigrette:
- Juice of 2 mandarin lemons
- 2 tablespoons white balsamic vinegar
- 1/3 cup olive oil
- 10 ml rum
- Salt (to taste)
For the Paipa Cheese Crunchies:
- 100 g Paipa cheese, whole
To Finish:
- 100 g Paipa cheese, cubed
- Mix of lettuce and sprouts
- Edible flower petals
- Dried cranberries
- 1 grapefruit, supremed
For the Pears:
- In a saucepan, combine water, sugar, achiote powder, mandarin lemon juice, grapefruit juice, anise stars, cardamom seeds, saffron, cinnamon, and rum. Bring the mixture to a boil.
- Peel the pears and add them to the saucepan. Cook over medium-low heat for about 20 minutes, or until tender.
- Remove the pears from the liquid and set them aside. Reserve the cooking liquid for later use.
For the Caramelized Macadamias:
- Heat the sugar in a frying pan over medium heat until it caramelizes.
- Add the macadamias to the caramelized sugar and stir to coat them evenly.
- Transfer the caramelized macadamias to a silicone mat to cool completely.
For the Vinaigrette:
- Combine the mandarin lemon juice, white balsamic vinegar, olive oil, rum, and a pinch of salt in a glass or mixing container.
- Use an immersion blender to blend the ingredients until emulsified.
For the Paipa Cheese Crunchies:
- Heat a non-stick pan over medium heat.
- Add the whole piece of Paipa cheese and melt it slightly for about 10 seconds, allowing it to brown.
- Carefully remove the melted cheese from the pan with a spatula and set it aside to cool.
To Finish:
- Split each poached pear vertically in half. Keep the top connected and fan out one half of the pear. Dice the other half into cubes.
- In a mixing bowl, combine the pear cubes, dried cranberries, lettuce mix, grapefruit supremes, and a portion of the vinaigrette. Toss gently to coat.
- Arrange the dressed salad mixture on a plate. Place the fanned pear half on top.
- Garnish the plate with caramelized macadamias, flower petals, sprouts, and cubes of Paipa cheese.
- Serve and enjoy!
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