POACHED PEARS (SALLYE)
Hope you enjoy it. I will be making it soon, and writing a review.
- 1 medium
- 3 c
- red wine such as pinot noir, syrah
- 3 c
- 2 c
- granulated sugar
- 1 each
- cinnamon stick
- 6 medium
- pears, anjou or bosc
- 1 batch
- PARMESAN FOAM (SALLYE)
Then squeeze the lemon to produce 2 to 3 tablespoons juice
Place pan over medium high heat and bring to a boil
Stir with a wooden spoon to dissolve the sugar.
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.
Gently turn the pears with a slotted spoon once or twice while cooling.
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.