poached pear recipes?
Do you have any favourite poached pear recipes you'd like to share?
From Chocolatier magazine, October 1993:
2-1/2 cups white wine
5 cups water
2 cups sugar
3 cinnamon sticks
6 peeled ripe but firm Bosc pears, cored from the bottom, leaving the stems intact
1/2 cup mascarpone cheese
3/4 cup heavy cream, divided
2/3 cup sugar
1/4 cup water
1/4 teaspoon lemon juice
1/2 cup heavy cream
2 tablespoons light corn syrup
1/4 teaspoon vanilla extract
8 ounces semisweet chocolate, finely chopped
1 cup heavy cream
In a large saucepan combine everything but the pears, cook over medium heat, stirring to dissolve the sugar, and bring to the boil. Add the pears, covering with a piece of parchement to submerge them. SImmer 35 - 40 min. till tender. Remove from the heat and cool in the liquid. Cover and refrigerate. Can be done 2 days ahead.
Whisk the cheese and 2 tbsp of cream till smooth. Whisk 1/4 cup cream till soft mounds form, then fold into mascarpone mixture. Fold enough of remaining cream into mixture till it is the consistency of pancake batter. Cover and refrigerate.
Combine sugar, water and lemon juice in pan and cook over medium-low heat, stirring to dissolve sugar. Raise the heat and bring to the boil. Continue to took to caramel stage. Remove from heat and stir in cream and corn syrup. Return to heat and stir till smooth. Cool to room temp and stir in vanilla.
Bring cream to a boil and pour over chopped chocolate in a bowl. Whisk till smooth.
Drain the pears on a rack. Spoon thin layer of mascarpone sauce on a plate. Fill a parchment cone with caramel sauce, and pipe a spiral over the mascarpone, Run a knife from the centre of the plate to the edges at 1" intervals around the plate. Place pear in the centre and drizzle with chocolate sauce. Garnish with raspberries.
1) I use Riesling for the white wine. I have always wondered what to do with the poaching liquid after, then recently saw in a Roux Brothers book that it makes a great sorbet. I have not yet tried it.
2) I dislike the smell and taste of cinnamon, so I omit it. I often omit the cloves as well.
Peel the pears. Cut off the stem tops and reserve. Core the pears from the bottom and hollow out about 3/4 inch around. Poach them in ginger ale. Mash some gorgonzola cheese with a drizzle of heavy cream, add some 10x sugar and chopped walnuts and mix well to a thick paste. Stuff the gorgonzola mixture into the cooled pears, replace the stem tops and chill. Allow to return to room temperature and drizzle on some sherry or liqueur of choice before serving.
Aha. Here's the thread I used for ideas just recently: http://chowhound.chow.com/topics/281203
Wasabi's approach of using moscato and ginger turned out to be very much to my taste. I served the pears with julienned candied ginger arranged on the plate around each pear.
A somewhat more unusual and very, very easy preparaton that my dad used to make is to steam pears in the rice cooker. He'd peel and core pears most of the way through, leaving the bottom intact, then stuff with rock candy (bing1 tang3 in Mandarin) and orange zest. By the time the pears were steamed through, the sugar would be completely melted and the flavors absorbed into the fruit, leaving a puddle of sticky syrup on the bottom of the bowl. I guess steamed pears aren't technically the same thing as poached pears, but the flavors and textures were pretty much equivalent.