Poached Summer Peaches With Stilton Strawberry Salad Recipes

POACHED STRAWBERRIES, PEACHES, AND MANGO OVER CRUSHED ICE

Steps:

• Using a paring knife, scrape the seeds from the vanilla bean and place in a large saucepan. Add the empty vanilla pod, grape juice, star anise, cinnamon stick, and orange zest. Bring the mixture to a simmer over medium-high heat and cook for 5 minutes. Add the strawberries, mango, and peaches. Simmer for 5 minutes. Remove the pan from the heat and allow the fruit to cool completely in the syrup, about 1 hour (can be made 1 day in advance and refrigerated).
• To serve, remove the vanilla pod, star anise, and cinnamon stick from the syrup and discard. Mound the shaved ice in 4 small bowls and drizzle with the syrup. Spoon the fruit on top and serve.

POACHED PEARS WITH STILTON

Steps:

• Pour wine into a medium saucepan; add lemon juice, lemon zest, sugar, cinnamon, and vanilla bean and seeds. Bring to a boil over medium-high heat, stirring, until sugar has dissolved. Continue cooking for 5 minutes more.
• Add pears and reduce heat to a gentle simmer. Place a parchment paper round in saucepan to cover and submerge pears. Cook until pears are easily pierced with a knife, but not mushy, about 45 minutes.
• Using a slotted spoon, transfer pears to a large bowl and set aside. Return saucepan to stove; bring to a boil over medium-high heat and cook until reduced by half. Pour reduced liquid over pears. Place a parchment paper round in bowl to cover and submerge pears; cover bowl and transfer to refrigerator at least 6 hours and up to overnight.
• One hour before serving, remove pears from refrigerator; bring to room temperature. Just before serving, halve and core pears and serve drizzled with reduced poaching liquid and a slice of cheese.

STRAWBERRY AND STILTON SALAD

Steps:

• Combine first 4 ingredients in a medium bowl; toss well to coat.
• Cover and refrigerate 1 hour.
• Strain mixture through a sieve into a jar, reserving liquid.
• Set strawberries aside.
• Add oil and water to jar.
• Cover tightly, and shake vigorously.
• Arrange 1 cup greens on each of 4 salad plates.
• Top with 1/2 cup berries, 2 teaspoons dressing, and 1 tablespoon cheese.
• Serve with French bread.