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Dec 17, 2006 04:27 AM

What SHOULD I have done with....

I poached pears in white wine tonight and as I was pouring the cup or so of white wine leftover from the poaching down the sink, I said to myself "Self, could you have used that pear scented wine for something?"


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  1. I think it would be nice to use over chicken or a pork tenderloin.

    Made into a syrup to use over a good ice cream or cake.

    1. Save the juice, and make more poached pears to serve as as Poires Helene. That's just basically pears in the bottom of a clear dish, topped with whipped cream and then covered with a "skin" of dark chocolate (like hot fudge sauce). The chocolate goes on fairly warm, and then the assembled dessert is chilled. I mix melted bittersweet chocolate with the warm,winey pear juice to thin and sweeten it, adding sugar to the pear juice first if needed. I don't have a recipe, I do it by feel and taste, just make sure the chocolate will be soft enough to spoon cut after chilling, you don't want your dinner guests hammering away on it. This is a pretty, impressive, and very tasty dessert that can be assembled at least several hours ahead of time. And if there's still a lot of juice left, use it as the liquid in any sweetened cake or bread, like cranberry loaf or even zucchini loaf...

      1. If you have an ice cream maker, you can make it into sorbet. Or rather, you could have. :)