Su Johnson, who submitted this recipe for Cranberry-Walnut Pear Wedges, writes “This salad looks very fancy, yet it is easy to make. Great blend of flavors.” And she is right — the combination of pear, blue cheese, walnuts, and cranberries is one for the ages.
Cranberry-Walnut Pear Wedges
- 3 firm ripe pears; cut into quarters and cored
- ¼ cup triple sec, see cook’s note
- 2 tablespoons orange juice
- ½ cup cranberry fruit relish
- ¼ cup finely chopped walnuts
- ¼ cup (1 oz.) crumbled blue cheese
Cook’s note: Omit liqueur, if desired. If you do, increase orange juice to ¼ cup, and add 2 tablespoons honey and 2 tablespoons balsamic vinegar to the marinade.
Place pears in resealable food storage bag. Pour liqueur and orange juice (or orange juice, honey, and balsamic vinegar) over pears; seal bag. Turn bag over several times to coat pears evenly. Refrigerate at least 1 hour, turning bag occasionally.
Drain pears; discard marinade. Place pears on serving platter (or individual salad dishes). Spoon cranberry relish evenly over cavities of pears. Sprinkle with walnuts and cheese.
Yield: 12 servings
— Su Johnson
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.