Serves 2
2 Bosc, Anjou or Bartlett Pears - make sure both pears are equally ripe
2 cups red or white wine
1 cup water
1/2 cup brown sugar (for red wine) or white granulated sugar (for white wine)
2-3 pieces of citrus peel - use lemon peel if using red wine, orange peel if using white wine
2 cloves (optional)
Peel the pears, trying to keep the stem attached. Cut the bottom of the pear so it is flat and can stand up. Use a melon baller to scoop out the core of the pear from the bottom.
If you peel the pears in advance, put them into water with some lemon juice to keep them from browning.
When you are ready to poach, place the pears into a medium saucepan. You want the pears to be fairly snug in the pan. Add the wine, water, sugar, cloves and citrus peel.
Bring to simmer, cover and let cook until the pears are tender when pierced with a fork, approximately 10-15 minutes. Your cooking liquid may not cover the pears completely - this is ok. Rotate the pears a few times while they are cooking to make sure that one side doesn't dry out from now being submerged in the liquid. Do not overcook or the pears will become mushy and will fall apart.
When done, remove the pears from the liquid with a slotted spoon and let cool.
Turn the heat under the cooking liquid on high and reduce the liquid until there is only about 1/4-1/2 a cup remaining and it is a syrupy consistency. This will take approximately 15 minutes and will require careful attention towards the end so it does not burn.
During the reduction process, you can add a variety of liqueurs to enhance the flavor of your sauce if you wish. I have added a few tablespoons of port or Cassis to the red wine sauce, or Kirsch or Calvados for the white wine sauce.
When the sauce is ready, cut the pears in half lengthwise and drizzle with the syrup. Serve as is, or with ice cream, whipped cream or the topping of your choice.
You can poach up to 6 pears in the same amount of liquid that you will need for only 2.
Wohoo Zoe! Looks amazing!
Posted by: Kate | February 15, 2009 at 11:46 AM