Waitrose

Pear & haggis salad with athol brose dressing

Athol brose is a sweet Scottish dessert of cream, whisky, honey and oatmeal.

Ingredients

6 Perfectly Ripe Conference Pears
½ x 454g pack Macsween Vegetarian Haggis
3 tbsp blended malt whisky, or our Buyer's recommendation: Isle of Jura 10-year-old whisky
4 tbsp half-fat crème fraîche
2 tsp Dijon mustard
1 tsp Scottish heather honey
120g pack Waitrose Aromatic Baby Leaf Herb Salad

Method

1. Preheat the oven to 190°C, gas mark 5. Cut the pears in half lengthways. Remove the cores with a teaspoon to leave a cavity for the filling, but leave the stems intact. Put the pears into a shallow, ovenproof dish just large enough to fit them in a single layer. 

2. Divide the haggis between the pears, filling each cavity with a generous mound of the mixture. Drizzle 100ml of cold water and the whisky around the pears. 

3. Cover with foil and bake for 35 minutes, until the pears are tender. Uncover and bake for a further 5 minutes, until the haggis is golden. Meanwhile, blend the crème fraîche, mustard and honey together in a bowl. 

4. Serve the cooked pears with the salad leaves. Pour the juices from the baking dish into the dressing, season to taste and mix well. Drizzle over before serving with oatcakes.

SUPPER CLUB TIP

Bake the pears for 35 minutes, then remove from the oven and uncover. Leave to cool. Re-cover to transport to the party, then reheat, uncovered, in a preheated oven at 180°C, gas mark 4 for 10-15 minutes until piping hot and golden. Take the dressing to the party in a sealed jar or container and add the cooking juices after the pears have been reheated.

DRINK RECOMMENDATION

With the starter, serve Isle of Jura 10-year-old whisky in a wine glass, diluted with two-thirds water

  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Total time: 55 minutes 55 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1426.744kJ
341kcals
Fat 12.9g
Saturated Fat 4.4g
Carbohydrate 49.6g
Sugars 26g
Salt 1.2g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Fri Nov 27 16:13:45 GMT 2015.