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after poached pears

serious Feb 22, 2009 01:30 AM

I reserved the liquid, sugar - water - ginger, left over from poached pears and froze this. Suggestions for use?

  1. l
    Lenox637 Feb 22, 2009 01:58 AM


    4 Replies
    1. re: Lenox637
      serious Feb 22, 2009 02:06 AM

      Yes, my first thought. The syrup is greatly reduced and maybe very good in champagne or vodka. (Good champagne is probably best left alone.)

      1. re: serious
        Lenox637 Feb 22, 2009 04:57 AM

        I would use an italian proseco. Less expensive than champagne and has a nice body and a fuller flavor.

        1. re: Lenox637
          kchurchill5 Feb 22, 2009 06:44 PM

          Champagne, I am not a big fan, but great or proseco. Very nice Lenox837

      2. re: Lenox637
        kchurchill5 Feb 22, 2009 06:43 PM

        Absolutely! Vodka? Rum?

      3. k
        karykat Feb 22, 2009 08:21 AM

        Could be used to poach more fruit again, like apples.

        Or, pour over fresh cut fruit like pineapple, strawberries. Bananas?

        Pour over a custard of some kind? Over ice cream? That might not work so well.

        Poach shrimp in it? (Just a thought.)

        Put over pancakes or waffles.

        5 Replies
        1. re: karykat
          serious Feb 22, 2009 11:08 AM

          There is something about that shrimp idea that warrants investigation..with some spicey thing thrown in..

          1. re: serious
            kchurchill5 Feb 22, 2009 06:47 PM

            If used for shrimp ... I would alternately suggest salmon and add some red pepper flakes for some heat and marinade and then grill. I would add a nice maple cranberry glaze to accentuate the pear flavor and serve with a few roasted pears on the grill or oven or grill pan on the side to go with the salmon. A nice sweet but tangy fruit compote to the salmon. Serve over a nice fruited couscous, one with some roasted pecans and sauteed shallots and you could even dice up the pears in the couscous. Add some apple juice to the couscous when it cooks as well.

            1. re: kchurchill5
              serious Feb 23, 2009 01:36 AM

              I live in Manhattan so grill experience is unfortunately not avail able to me..I don't want to 'stew' this shrimp and wonder if boiler might be the way to go. Think the shrimp choice has captured my imagination.

              1. re: serious
                serious Feb 23, 2009 01:54 AM

                I meant BROILER

                1. re: serious
                  kchurchill5 Feb 23, 2009 06:47 AM

                  A grill pan works great, so does a broiler. I have used them all.

                  Broiler is good, I use 1 shelf down, not the very top in my oven, toasts but doesn't burn, they don't take long. Enjoy!

          2. Caitlin McGrath Feb 22, 2009 05:11 PM

            Heat it and add some chopped bittersweet chocolate to make chocolate sauce inflected with pear and ginger. Serve it with ice cream (or more pears).

            2 Replies
            1. re: Caitlin McGrath
              serious Feb 23, 2009 01:33 AM

              Served some version of this on Saturday night - and it was super. Still have plenty of this pear elixir left over.

              1. re: serious
                givemecarbs Apr 8, 2009 05:36 PM

                That sounds yummy serious. Did you or other hounds try anything else yet? I have some pear syrup now too and I can't bear to toss it.

            2. k
              KiltedCook Feb 22, 2009 06:41 PM

              Mix with some Scotch and pour over the fruit. Top with whipped cream and call it a Strathboggie Mist Scottish dessert!

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