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.
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.
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!
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.