Sweet Cyndee's Poached Pears |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I used a firm Bosc Pears for this dessert. The Bosc Pears will absorb all of the flavor from the wine as they are slowly poached. This is a wonderful summer dessert. The final touch is a velvet wine reduction sauce that is served over these warm Bosc Pears. This sauce gives the dessert a rich and wonderful flavor. The pears can be made a day ahead. Ingredients:
750 ml sweet dessert wine (*sweet cyndee's wine) |
1/4 cup sugar (fine) |
1 cinnamon stick (3 inches long) |
3 whole cloves |
2 fresh bay leaves |
3 bosc pears |
1 tablespoon orange zest |
1 tablespoon lemon juice (fresh juice) |
1 tablespoon lemon zest |
2 teaspoons arrowroot |
Directions:
1. Peel the pears, remove the core and any seeds from the pears. Place the pears into a bowl of lemon water.
2. Combine wine, sugar, cinnamon stick, whole cloves and bay leaves into a shallow brazing pan. Stir the poaching liquid well.
3. Place the pears on a cutting board and slice or fan the pears out.
4. Bring the poaching liquid to a full boil.
5. Reduce the poaching liquid to a very slow simmer. Add the pears, orange zest and lemon zest to the poaching liquid. Cover the brazing pan with bakers paper.
6. Poach the pears for 25-30 minutes or until the pears are tender.
7. Remove the pears from the wine and keep warm until service.
8. WINE SAUCE.
9. Reduce the wine or poaching liquid by half.
10. Wisk together the arrowroot and 1 tablespoon of cold water in a small bowl. Add the arrowroot to the wine reduction and wisk the sauce well. Simmer for 3-4 minutes or until the sauce thickens. Remove the bay leaves and discard.
11. Strain the warm wine sauce with a chinoise or fine sieve.
12. To serve the pears drizzle the warm Wine Sauce over the bottom of the plates. Place the warm pears on the plate. Fan the pear out on the plate. Drizzle the warm sauce over the pear, add the garnish and serve.
13. Garnish with Fresh Blackberries and Fresh Mint Sprigs.
14. *The Wine is fron the Antelope Valley Winery, Palmdale, Calif.
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