poached pears (sallye)

How To Make poached pears (sallye)

• 1

  Use a vegetable peeler to remove the rind from the lemon. Then squeeze the lemon to produce 2 to 3 tablespoons juice
• 2

  Add the wine, water, sugar, lemon rind, lemon juice and cinnamon stick to a large saucepan. Place pan over medium high heat and bring to a boil Stir with a wooden spoon to dissolve the sugar.
• 3

  Remove the peels from the pears, but leave them whole with the stem intact. If you want to serve these whole pears standing up, just cut a thin slice from the bottom of the pear to create a flat surface before poaching.
• 4

  Once liquid begins to boil, turn the heat down until is barely simmering, and gently place the pears in the liquid .
• 5

  If the pears are not completely submerged, turn them over occasionally with a slotted spoon while they poach so all sides will be immersed in the liquid.
• 6

  Cook for 30 to 45 minutes until pears are done and easily pierced with a skewer or small paring knife.
• 7

  Remove the pan from heat and let the pears cool in the hot liquid. Gently turn the pears with a slotted spoon once or twice while cooling.
• 8

  Once cool, remove the pears to a serving platter.
• 9

  Return the liquid to medium high heat and boil until liquid is slightly thickened and reduced to about 1-1/2 cups of liquid. This will take about 15-25 minutes.
• 10

  To serve, place one pear in an individual serving bowl, spoon liquid over the pear. Use an ice cream scoop or serving spoon to place a round of the parmesan foam alongside the pear. You can garnish with chocolate curls if you desire.
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