Spiced Poached Pears

Last summer I cooked with pears and this recipe looks like one to try. Mine didn’t look this good when they were done. This also screams of a recipes with a few simple ingredients that can have a  subtle taste that makes you feel full without overwhelming you.

NOTE: You need a liter of water. Use that college education and figure it out.


4 pears

1l water

1 cup sugar

1/3 cup organic honey

2 tsp fresh lemon juice

3 tbsp dry white wine

½ tsp ground cinnamon

1/3 tsp ground ginger

2 whole cloves

5 cilantro seeds

Stripes of fresh orange peel for decoration

Peel the pears leaving the stem. Slice off the bottom of each pear so it will sit upright on the plate.

In a rather deep saucepan, combine boiling water and sugar. Add in wine, honey, and spice. ½ teaspoon ground cinnamon might seem a little bit too much (at least to me as I’m very sensitive to cinnamon flavour), but as the syrup began to boil, some foam from the honey appeared, so I had to remove it together with a part of cinnamon powder that floated on the surface). Bring to a boil and make sure all sugar has dissolved. Reduce the heat and bring the syrup to a simmer. Add in fresh lemon juice (I like to add it in the end as the scent disappears too quickly).

Place the pears into the saucepan one by one, add stripes of orange peel. The orange peel should be ready after about 10 minutes, take it out when ready and let it cool. You will use it later for decoration.

As for the pears, you should be very careful to stop simmering them just as they have saturated with syrup and become tender. Turn them occasionally with a spoon or spatula. As I already said, I simmered mine for 27 minutes, but some recipes say 10 minutes would be enough. I think it all depends on the sort and size of pears you’re using, as well as your personal taste. So check their tenderness with a fork and remove them from the poaching liquid before they turn mushy.

Leave the pears to cool when ready.

Now bring the remaining syrup to a heavy boil and keep it boiling until it reduces to about 1 ½ cup or less. It took me about 30 minutes to reduce the liquid to 1 ½ cup. Be careful with the saucepan, as the boiling, sticky syrup is dangerous like lava!

When the syrup is ready (it will be brown and viscous by now), allow it to cool completely. It will be very sweet and saturated so use just a little bit of it when you serve it with your poached pears.

Serve the poached pears chilled or at room temperature, with syrup, candied orange peel and vanilla ice cream.

From: http://www.russianseason.net/index.php/2010/03/spiced-poached-pears/


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