Poached Pear Epiphany
I had always intended to make them but never got around to it. There was inevitably something more buttery or more chocolatey to make. Finally a few weeks ago I made them pretty much following Patricia Wells' recipe in Bistro Cooking. ECSTASY. really. Wine, rosemary, the vanilla, the cassis, the pepper. I am still salivating. I just never knew........ or imagined... I ate three of the four and drank the syrup and licked the bowls. Please share your poached pear recipes.
4 bosc pears, peeled and put in smallish saucepan with:
1/2 cup sugar (she calls for vanilla sugar - I didn't have any)
1 vanilla bean, sliced lengthwise and seeds scraped - put all in pan
1 bottle pretty good, dry red (I used a zin)
1/2 cup cassis liqueur
2 T lemon juice
1 sprig rosemary
4 black peppercorns
Cover and bring to a simmer. If the liquid doesn't totally cover the pears, turn the pears while cooking. Cook about 30 minutes. Cool and refrigerate 24 hours before serving.
I would agree that it was an epiphany, but it was more due to the candied celery revelation than the poached pears. I substituted homemade muscat grape jelly for the apricot jam because I didn't have it. This dish is truly sublime and goes fantastically with earl grey ice cream. Photos here http://novaclutch.typepad.com/novaclutch/2007/02/roasted_pears_i.html Delia Smith also has a very different poached pears recipe that is more wintery and spicy http://www.deliaonline.com/recipes/pe... I always use red wine instead of the Marsala so it's not as sweet. The pears go a lovely claret color.
Yes, Iove poached pears! I took a cooking class once where they served a poached pear that had been poarched in a red zinfandel with vanilla beans, and they served it with a walnut cake- it was fabulous! All three of the recipes sound even better- candied celery, who would have thought!
Absolutely. Poached pears rule.
I've poached pears two ways:
1. The classic variety (serves 8):
8 poached pears
1 bottle of either white or red wine (I've used both)
3/4 cup sugar
20 pitted prunes
1 orange, sliced into rounds
1 lemon, sliced into rounds
1 Tbl. unslated butter
cinnamon for dusting
Peel pears, leaving on strips of skin.
In a medium saucepan, heat the wine and sugar until sugar is dissolved. Add pears, prunes, orange and lemon slices, butter and cinnamon. Bring to a boil, reduce heat to low, and cook until pears are tender, about 20 minutes.
Remove pears and prunes from pan with a slotted spoon, discard orange and lemon slices, and simmer poaching liquid until reduced to a syrup, about 15 minutes.
Serve warm or at room temp.
2. The racy way:
Roasted pears with candied celery
4 cups cold water
1 cup Moscato (or regular white wine)
3/4 cup sugar
1/4 cup apricot jam
4 Bosc pears
8 celery ribs, peeled and cut into 1/2 inch pieces
Preheat oven to 375, place rack in middle
Remove zest from lemons, cover with 2 cups water, boil, drain and rinse. Repeat once more. Pat zest dry.
Squeeze 1/3 cup lemon into bowl, whisk in wine, sugar, and jam until sugar is dissolved.
Halve and core pears lengthwise.
Spread out celery in a 13 x 9 baking dish. Pour in wine mixture. Place pears cut side up. Spread zest around them.
Bake uncovered for 50-60 minutes, basting once or twice.
Remove pears when done, pour liquid, zest, and celery into pan and reduce until syrupy, about 15 min.
Serve, cooled, with sauce over pears.
re: 280 Ninth
re: Junie D
Re, the taste of candied celery: The combination of sugar and lemon in the mixture renders the flavor sweet/sour, with the crunchiness of celery thrown in....I loved it, perhaps especially the idea that there COULD be such a thing as candied celery.
Have fun....poached pears are always a good idea, in my opinion.