Poached Pears

October 31, 2011 § Leave a comment

Pears are as ubiquitous as apples this time of year and can be a light and refreshing dessert if simply poached. SWEETTABLESCAPES tackled this easy task in preparation of a Pear Frangipane Tart.

You’ll need:

For White Wine poached pears (used for Frangipane Pear Tart)

1 bottle of Champagne, sparkling white wine or dry white wine

2 Tbsp freshly squeezed lemon juice

1 cup granulated sugar

1 cinnamon stick

zest of one lemon

1/2 vanilla bean

5 firm but ripe Bartlett pears, with stems left on, peeled

For Red Wine Poached Pears:

1 bottle of dry red wine

1 star anise

1 juniper berry

1/3 cup creme de cassis

zest of 1 bright-skinned orange

2 whole cloves

1/4 cup granulated sugar

5 firm but ripe Bosc pears, with stems left on, peeled

Same method for red and white wine:

Poach pears in red or white wine by combining all ingredients, except the pears, in a large saucepan. Bring mixture to a boil and cook for 5 minutes. Add the pears, lower the heat and cook for 20 to 30 minutes, until the pears are tender. If necessary, turn the pears gently by rotating the stems with your fingertips so that they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, reduce by half. Pour syrup over pears and refrigerate, covered, for at least 6 hours, preferably overnight.

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