This is one of those things one must make at least once! Visually stunning and the flavour amazing.



4 beurre bosc pears, stems on
3 cups red wine
1 cup sugar
2 cinnamon sticks
2 star anise
1 vanilla bean pod, split


Combine wine, sugar, Cinnamon, star anise and vanilla bean in pot.
Heat to just before simmering.
Meanwhile, peel pears and if poaching liquid is not ready, place pears into acidulated water to prevent browning.
Prepare a cartouche.
Add pears to poaching liquid and top with cartouche ensuring pears are totally submerged at all times.
Poach for 20-30 minutes until pears are tender but not falling off the stem.
(Keep in mind that once removed off the heat, the pears will continue cooking in the poaching liquid)
Remove pears with a slotted spoon and transfer into a nonreactive container.
Strain the poaching liquid, discarding solids, onto the pears.
Allow pears to cool and refrigerate at least overnight before using pears.
It is during this cooling period that the pears absorb the colour from the poaching liquid.

Poached pears can be served cool or warm. If warm, reheat slowly in poaching liquid.

To serve with a syrup, reduce some of the poaching liquid until it starts to coat the back of a spoon.

Serve pears with marscapone or your favourite ice cream.


Related Posts Plugin for WordPress, Blogger...
google - August 24, 2011 - 6:01 am

I liked your article is an interesting technology
thanks to google I found you

Sharon - June 29, 2011 - 2:39 pm

look so good like a Red Diamond!

well done!


Carly Hopkins - June 28, 2011 - 1:58 pm

These look AMAZING!!!! Yummo! xxx

Your email is never published or shared. Required fields are marked *