Pear Salad with Blue Cheese
3 Bartlett pears
1 vanilla bean
1/2 gallon water
2 Tbs sugar
2 tsp William's Pear Liquor
1 cup whipping cream
Cut lemon in half and squeeze the juice into ½ gallon of water. Place 3 Cups of the lemon
water in a sauce pot. Peel the pears; place all of the peels in the saucepot. Cut the pears into cubes and
place in the lemon water. Place all the remaining by product in the sauce pot with some verbena and
simmer for 30 minutes. Pass through a fine strainer, reserve as pear broth. Remove cubed pear from
lemon water, reserve a small amount for garnish. Cook the pear cubes in the pear broth, with ½ of the
vanilla bean scraped, 1 tsp of Williams Pear, sugar, and a pinch of salt. Cook until tender, blend,
pass through a fine strainer, and chill.
With a whisk whip the cream. Add the remaining ½ vanilla bean scraped, and 1 tsp
Williams Pear. Finely slice a few verbena leaves.
Place the chilled pear soup between the bowls, place the cubed pear in the center, a
dollop of cream on top, and finish with the sliced verbena.