POACHED PEARS (SALLYE)
Hope you enjoy it. I will be making it soon, and writing a review.
How to Make POACHED PEARS (SALLYE)
- Use a vegetable peeler to remove the rind from the lemon.
Then squeeze the lemon to produce 2 to 3 tablespoons juice
- 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.
- 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.
- Once liquid begins to boil, turn the heat down until is barely simmering, and gently place the pears in the liquid .
- 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.
- Cook for 30 to 45 minutes until pears are done and easily pierced with a skewer or small paring knife.
- 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.
- Once cool, remove the pears to a serving platter.
- 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.
- 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.