Layered apple and pear salad with pomegranates

Preparation

1. Cut previously poached pears into 0.75 cm (1/3 in.) slices, then set aside. Peel the apples, keeping the stalks intact, then cut into 0.75 cm (1/3 in.) slices, ensuring that the slice with the stalk is 2.5 cm (1 in.) wide.
2. Assemble each plate, alternating apple and pear slices. Be sure to finish the layers with the apple slices with the stems.
3. Decorate the plate with pomegranate seeds, fresh blackberries and glazed walnuts. Top with pomegranate syrup from cooking the pears, then serve immediately.

Poached pears with pomegranate

1. Place all ingredients except pears in a saucepan just large enough to hold all three pears, then bring to a boil over medium-high heat.
2. Meanwhile, peel the pears. Carefully place them in the saucepan, then lower the heat to medium-low. Simmer for 15-20 minutes, or until tender. Turn pears occasionally to color evenly.
3. Transfer pears to a large, airtight glass container and cool completely before covering. Keep refrigerated.
4. Continue cooking juices at a simmer or until reduced by half. Stir occasionally. Remove from heat and chill syrup until ready to use.
5. Serve pears with whipped cream, or slice and add to a fruit salad. Drizzle with pomegranate syrup.

Glazed walnuts

1. In a frying pan, toast the walnut pieces over medium-low heat for a few minutes, or until golden. Be careful not to burn them. Stir constantly during cooking.
2. Transfer to a bowl, then add the brown sugar to the pan. Melt the brown sugar, stirring constantly. Once the brown sugar has melted, add the walnuts and salt. Mix well to coat nuts.
3. Immediately transfer the nuts to a flat surface covered with parchment paper, then let them cool completely, separating them as best you can a few times with your hands.
4. Use to garnish salads, fruit salads or desserts.

You can gently remove the core from each apple slice using a small knife. It's a tedious task, but one you'll appreciate when you're ready to eat.