I’ve talked about poaching pears before. It was a LONG time ago and pear season is here so I think a reminder is necessary. I think the process can be broken down into three basic steps.
1) Wash, cut in half and “gut” your pear. You can remove the skins but since my pears are organic, I left the skin on.
2) Place the pears into a pot and cover with liquid and boil with a lid for about 45 minutes. This is 1/3 red wine, 1/3 water, and 1/3 apple juice (pure juice not from concentrate). Measuring is NOT required, just be sure they are mostly covered. You may also add any whole spices you’d like. This has a cinnamon stick some cloves and cardamom.
3) When a fork can cut through them they are done. You now have poached pears.
Now that was a BASIC recipe. You can thicken some of the poaching liquid into a sauce as well. Simply remove your whole spices, turn the heat to medium high and let the liquid reduce to half of it’s post poaching volume. Add one to two teaspoons thickener (I used arrow root but you can also use kuzu or cornstarch) and wisk. The mixture should slightly thicken after a couple of minutes and now you’re done.
Pretty easy right?
Try it out. It’s a nice, healthy dessert that impresses the socks off of people.