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No panic poached pears in wine


Happy Sunday ppl,

The weather has been glorious this weekend, I made sure I was out soaking in the sunshine.

I made delicious poached pears at culinary school which I just had to share with you all.

It's a simple and easy to follow recipe and it's scrumptious.



Annie came to visit me in the middle of the night. She woke me up with her electric fingers shocking my brain and making me to think I’m having a stroke/dying, but I was on to her quick smart and we tussled.

I told her I was on to her and too tired to fight. “I want to sleep, I’m going to do my thing…” (which is meditate) “and you can do your thing!”

And poof, just like that, she ran off in a panic…


No panic poached pears with wine (some for you and some for the pears), is a great treat when there is a lot going on OR for when you simply don’t want to go to too much trouble and you just want to make a quick and delicious treat for your guests without any stress….



Ingredients

4 pears (semi firm)

50g roasted hazelnuts

For the syrup

300g Caster sugar

juice and strips of zest from 1 lemon

250mls red wine

850mls water

1 star anise

2 cinnamon sticks

1 large bay leaf

2 peppercorns

Method

Combine all the ingredients in a pot big enough to accommodate the pears. You don’t want the pot to be too big, you want the pears nice and snug.

Bring the mixture to the boil and reduce to simmer.

Peel the pears and leave the stem attached. Submerge in the wine mixture.

If you know how to make a cartouche, make a cartouche and place on top of the pears.

If not it’s fine, I have poached the pears without.

Poach the pears until they are tender.

Remove pears from the syrup and pour it through a sieve into a bowl.

Return the syrup to the pot and continue to simmer until the it becomes thick in consistency.

You need to keep an eye on it or it will burn.

Break/crush the hazelnuts.

Place pears on a serving plate and pour the syrup on top. Sprinkle hazelnuts and serve with mascarpone.

or

You can dip the pears in the syrup so that they are covered in syrup half way, then cover them with the hazelnuts.


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