Shallow poached pears in wine cherry cuisson
I will be making 50 servings for an Ann Arbor garden club meeting soon and have high hopes that it will satisfy 50 different women's tastes.
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- pears tender but not soft (bosc, anjous, comice)
- 1 1/2 c
- 1/2 c
- 1/2 c
- semi dry red wine
- 2 Tbsp
- peach, apricot preserves
- 2 Tbsp
- honey or maple syrup
- 1 tsp
- vanilla extract
- 1/4 tsp
- ground cinnamon or 1 cinnamon stick
- 1/2 tsp
- red wine vinegar
- 1/4 c
- dried cherries, blueberries, cranberries
1add all the ingredients except the pairs in a shallow pan. Heat the ingredients to a boil and then turn down to let slow simmer until needed.
2skin the pairs. There are two ways to process and cook the pairs at this point. Leave the pairs intact but core out from the bottom side leaving the upper core and stem intact. This works nice to serve the pear in a shallow bowl or cup using the stem as a handle. Removing the core is not easy and it won't be complete but it will allow the pear to cook some from the inside and allow the cuisson to enter and help flavor from the inside.
3the second method is to peal and cut the pear lengthwise removing the core and stem all together. This method will poach the pear laying flat and served similarly.
5There are many ways and temperatures to serve the pears. You can chill the pairs and thicken the cuisson into a syrup and drizzle over the chilled pairs. Or, my favorite, is to serve the pears hot with the hot thickened syrup. Either way, fresh fruit like raspberries or blueberries can be sprinkled on top.