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Photo of Sam Houston’s poached pears by WW

Sam Houston’s poached pears

6
Points® value
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
Sam Houston, co-host of Toronto’s Zoomer Radio morning show, created this delicious Poached Pears recipe to make full use of Hill Street Beverage Company's alcohol-free Vin(Zero) Brut Blanc. “Sometimes I slice the pears into a salad and sometimes I serve them as a side dish, warm with a drizzle of my dressing and sometimes I actually serve them as an appetizer wrapped in endive and drizzled with my dressing ...it's all yum,” says Houston. This recipe used half a bottle of Brut, so feel free to serve it alongside this tasty salad as it’s only 2 SmartPoints per serving!

Ingredients

Extra virgin olive oil

5 tsp(s)

Apple cider vinegar

2½ tbsp(s)

Honey

1 tbsp(s)

Dijon mustard

1 tbsp(s)

Bosc pear

4 item(s), or Anjou, firm, halved

Hill Street Vin(Zero) Brut Blanc

375 ml(s)

Arugula

4 cup(s)

Grated Parmesan cheese

4 tbsp(s), freshly grated

Green pumpkin seeds (pepitas)

4 tbsp(s)

Scallions

4 medium, finely sliced

Instructions

  1. In a large mixing bowl combine the olive oil, apple cider vinegar, honey, and Dijon mustard, set aside
  2. Set a medium-sized saucepan over low heat. Add the pears (cut side down) and cover with Vin(Zero) Brut Blanc sparkling wine. Simmer on low for 5 minutes.
  3. Using a slotted spoon, remove pears from poaching liquid, and place on a plate to drain as you assemble the salad.
  4. In the large mixing bowl with assembled dressing, add the arugula and toss well to coat.
  5. Divide the arugula between four plates. Top each salad with two pear halves, 1 Tbsp. of Parmesan cheese, 1 Tbsp. of pumpkin seeds, and one sliced green onion.

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