This recipe was shamelessly stolen from the Waitrose Weekend supplement (can you tell I was in England?). It was mentioned on the front cover and immediately caught my eye. The mixture of haggis and pears is one that genuinely intrigues me, and I will be giving this a shot on Burns Night, 25th January. The original recipe had vegetarian haggis, but I’ve altered that – I wont be having any of that nonsense!
Pear and haggis salad with Athol Brose dressing
6 ripe pears
3 tbsp whisky
4 tbsp half-fat creme fraiche
2 tsp Dijon mustard
1 tsp honey
Preheat oven to 190.
Cut pears lengthways. Remove cores with a tsp to leave a cavity for filling, but leave stems intact. Put pears in a shallow, ovenproof dish just large enough to fit them in a single layer. Divide haggis between pears, filing each cavity with a generous mound of haggis.
Drizzle 100ml water and the whisky around the pears. Cover with foul and bake for 35 mins, until the pears are tender. Uncover and bake for 5 mins until haggis is golden.
Meanwhile, blend the creme fraiche, mustard and honey together in a bowl. Serve the 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.