Wine Poached Pears, Beet & Candied Walnut

Recipe by
Total Time:
30 minutes
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

“Poaching fruits is an old culinary tradition of creating something sweet and heady. The Romans enjoyed it and so did the Sumerians. As a matter of fact, it was one of the luxurious dishes that oftenfound its way into celebratory tables thanks to the use of exotic spices like pepper. And that is its connection with Easter too. With this dish, I have just managed to create an fresh salad that is less guilty and yet sweet.”

Take a look at more Dessert Recipes. You may also want to try Blackberry Chocolate Cake , Kesar Bhaat, Vanilla Pannacotta, Festive Makhane Ki Kheer

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  • 3 medium sized beets
  • 1 firm pear
  • half cup dry red wine
  • quarter cup walnuts, candied
  • Quarter cup feta cheese, crumbled
  • A few handfuls of salad greens
  • 1-2 tablespoons Olive oil
  • A drizzle of balsamic vinegar
  • A drizzle of honey
  • Sea salt and fresh black pepper

How to Make Wine Poached Pears, Beet & Candied Walnut

  • Peel the pear and beets and boil them in a mixture of half and half (half wine and half water).
  • Cool the cooked beet and poached pears to wedges.
  • Make a dressing out from olive oil, balsamic vinegar, honey, sea salt & black pepper.
  • Take a deep plate preferable pasta plate, arrange all the ingredients including beets, pears, lettuce together. Garnish with feta crumble & candied walnuts.
  • Drizzle the balsamic dressing and serve chilled.