Ingredients Serves 2:
1. 2 conference pears, peeled and quartered
2. 6 slices of black pudding
3. 120g rocket salad
4. 2 tbsp olive oil
5. ½ tbsp unsalted butter
6. a few mint leaves
7. 2 tbsp balsamic vinegar
8. 3 tbsp water
9. 1 tsp brown sugar
10. 1 tbsp honey
11. Pinch of salt
12. Pinch of ground black pepper
13. 20g Bleu D’Auvergne cheese, torn into small pieces
14. a few mint leaves, torn
The Pears and Black Pudding:
1. On a small pan over medium heat, add oil and black pudding slices, re-heat for 2 minutes(1 minute on each side), then set aside. (Some black puddings has a more reddish colour to it as per the picture below, when you re-heat it, it will turn into a darker colour pretty much immediately just like the picture below, don’t worry it is not burnt, as long as you cook it for only 1 minute on each side, your black pudding should be fine.)
2. Reheat the same pan over a medium heat, melt your butter, then add your pears and cook for 1 minute.
3. Add water, sugar and balsamic vinegar onto the pan and let it simmer for 5-7 minutes until liquid becomes syrupy, allow the pears to caramelised, very gently turning them a couple of times to coat the pears with the syrup.
For the Pears:
For this dish I used Conference pears, sweet and juicy, with grain like texture, taste good eaten fresh or cooked.
You can also use other types of pears, such as Comice pears; probably one of the sweetest bunch of the pears family equally good eaten fresh or cooked. Comice pears are also a very well-known match for cheeses. It has a fruity aroma, juicy and less grainy texture compared to many other varieties of pears.
Whichever type of pears you choose, I recommend using a slightly under ripe pears as they keep their shapes during the cooking process. Over ripe pears falls apart and can be grainy when cooked.
For the Blood Sausage/Black Pudding:
Black puddings bought from a local butcher or super market are already cooked, so they just need a gentle re-heating as they do crumble very easily. I found British black puddings in England are firmer compared to the ones made in France. For this dish I used a British one, bought from my local butcher an already cooked black pudding, sliced it thickly and very gently heat them to keep their shapes.