Asian Pear and Avocado Salad with Garam Masala Syrup

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Asian Pear and Avocado Salad with Garam Masala Syrup

 

For garam masala syrup:

2 cups water

1/2 cup sugar

1 (2-inch-long) piece cinnamon stick

2 (1- by 1/4-inch) pieces fresh ginger, smashed

2 teaspoons green or white cardamom pods, lightly crushed

2 teaspoons coriander seeds, lightly crushed

10 whole black peppercorns, lightly crushed

1/4 teaspoon dried hot red pepper flakes

For salad:

1/4 cup raw green (hulled) pumpkin seeds (not roasted)

2 firm-ripe California avocados (1 to 1 1/4 lb)

1/4 cup fresh lemon juice

2 Asian pears (1 lb total)

4 oz mixed microgreens or baby greens (4 cups)

 

 

 

 

 

 

Make syrup:

Bring all syrup ingredients to a boil in a 1-quart heavy saucepan, stirring

until sugar is dissolved. Reduce heat and simmer until syrup is reduced to about

1/2 cup, about 15 minutes. Remove from heat and let steep, covered, 1 hour. Pour

syrup through a sieve into a bowl, discarding solids.

 

Prepare salad:

Heat a dry heavy 10-inch skillet over moderate heat until hot, then toast

pumpkin seeds, stirring constantly, until puffed and beginning to pop, 3 to 5

minutes.

 

Makes 4 servings.

 

Source: Gourmet, May 2005

Formatted by Chupa Babi: 04.20.08

 

The combination of garam masala — a blend of sweet and hot spices — and a

light sugar syrup adds so much flavor to this refreshing salad that no oil is

necessary. The spice blend subtly enhances the natural sweetness of the pear and

the avocado, while lending an aromatic note.

 

If Asian pears are not available in your area, you can substitute another

firm-ripe pear variety.

 

ChupaNote: the garam masala syrup makes a great base for a granita or sorbet.

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