Poached Pears
Ingredients:
For the Salad
- 1 bottle white wine
- 2/3 cup granulated sugar
- 2 TBSP lemon juice plus 4-5 large strips of zest
- 1 cinnamon stick
- 1 tsp whole peppercorns
- 3 whole cloves
- 1/8 tsp salt
- 1/2 vanilla bean
- 4 pears, Bosc or Bartlett
Getting it done:
- Combine white wine, sugar, lemon juice/zest, cinnamon stick, peppercorns, cloves, and salt in non-reactive pan. Scrape seeds from vanilla bean and add seeds to sauce pan. Bring mixture to simmer, stirring to dissolve sugar.
- Peel halve and core pears, add to wine mixture. Turn heat to high and bring to high simmer. Lower heat and bring to low simmer. Cook until pears are tender enought to be only slightly resistant to a toothpick inserted.
- Take off of heat and place pan on a wire rack to cool for an hour in the syrup. Place in refrigerator to completely cool. May be kept covered in refrigerator for up to 3 days.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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