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Monday, September 3, 2007

Poached Pears

A classic dessert that can be served in a variety of ways. Easy, but impressive.

1 bottle of red (or white) wine
12 peppercorns
1 t vanilla extract
1 cinnamon stick
1 cup sugar (optional, not in video, but recommended)
Juice of 1 lemon (not in video, use remaining juice from lemon used to rub pears)
9 - 12 small pears, forelle for instance
whipped cream, ice cream, melted chocolate or any accompaniment of your choice

Add first 4 ingredients to pot large enough to hold 9 - 12 pears
Bring to a boil.
Reduce to a simmer.
While poaching liquid is being brought to a boil, peel, cut bottom of pear so it sits flat and core each pear. Rub each pear with cut half of lemon. Take care not to break stem of pear. This helps with moving pears in and out of poaching liquid and has aesthetic appeal. Place pears in simmering liquid and poach covered until fork tender.

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