POACHED PEARS (SALLYE)

sallye bates

By
@grandedame

I found this recipe in an old cookbook of mine. It sound so delicious I thought I should share it.

Hope you enjoy it. I will be making it soon, and writing a review.


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Comments:

Serves:

4 to 6

Prep:

10 Min

Cook:

55 Min

Method:

Stove Top

Ingredients

1 medium
lemon
3 c
red wine such as pinot noir, syrah
3 c
water
2 c
granulated sugar
1 each
cinnamon stick
6 medium
pears, anjou or bosc

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American