Pangea Poached Pears with Smoked Blue Cheese and Almonds

I have previously cooked with beer but this is the first time I have written it down. I wanted to take advantage of the ginger profile found in Dogfish Head's Pangea. The Pangea worked well and reduced without turning bitter. See video for the story of Dogfish head Pangea.


 

Serves 4


2 cups simple syrup
2 cups Dogfish Head Pangea. (You know what to do with the rest)
1 cinmamon stick, broken in half.
1 vanilla bean, cut in half lengthwise. 
2 tbsp honey.
4 firm pears, peeled, cored and cut in half. (Red bartlet pears are my favorite)
fresh spring mix, rinsed and dried.
1 cup of smoked blue cheese.
1/2 cup almonds, toasted.


1. In a medium saucepan, add all ingredients. Bring to medium heat and stir until honey is melted through.
2. Add pears, cut side down and bring to a simmer.

3. Simmer for about 20 minutes or until pears are just tender, turning half way through.
4. Remove pears and let cool.
5. Reduce poaching liquid until it reaches a syrup like consistency. Remove from heat.


Place a mound of greens on a salad plate. Slice 2 pear halves into thin slices and fan on top of greens. Crumble 4 tablespoons of blue cheese on pears and sprinkle with toasted almonds. Drizzle Pangea sytup and enjoy. Repeat this for the remaining three plates.

If you want, omit the greens and smoked blue cheese and place on top of vanilla ice cream. Drizzle with warm Pangea syrup.