Recipe - Salad Of Marinated Herrings With Potato Cakes And A Sour Cr

6 Pears; peeled, halved and
; cored with stalks
; left intact
600 g Goat's cheese; cut into 6
equal
; rounds (1 1/4lb)
225 g Caster sugar; (8oz)
Grated zest and juice of 2
oranges
Grated zest and juice of 2
lemons
2 White cloves
1 Bay leaf
1 Cinnamon stick
600 ml White wine; (1 pint)
600 ml Water; (1 pint)
225 g Rocket; (8oz)
4 tablespoon Olive oil
1 tablespoon Balsamic vinegar
Salt and freshly ground
black pepper

Preheat the grill to medium hot

Place the sugar in a large saucepan with the orange and lemon juices,
cloves, bay leaves, cinnamon stick, wine and water. Gently heat until the
sugar dissolves. Add the pears and bring to the boil. Cover with
greaseproof paper (the paper should touch the pears) and poach for 45
minutes until soft to the touch. Drain the pears on kitchen paper.

Place the rocket in a bowl and dress with the olive oil and balsamic
vinegar, then season with salt and freshly ground black pepper. Divide
among 6 serving plates.

Place each round of goats cheese between 2 pear halves and arrange on a
foil lined grill pan. Season with salt and freshly ground black pepper.
Grill the pears for 34 minutes until the cheese just begins to melt.
Quickly lift onto the rocket. Serve immediately.

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