If you are looking for a special dessert for a special occasion, one that is not only delicious and a bit decadent, but also beautiful, then look no further than this poached pear recipe.
The holidays are upon us now as well, and these pears will compliment any holiday meal perfectly.
I would give this recipe about an hour to prepare, give or take. I feel that a lot of the fluctuation in timing will have to do with the number of pears and the size of the pot you are using to poach them.
Either way, they are totally worth the effort and the wait!
Petite Noir Poached Pears
4 - 6 Bosc pears, not ripe
2-3 cups of red wine, whatever you like, but, one that is on the sweeter, milder side is usually my choice
1 blood orange, sliced
2 fresh figs, sliced
1 cinnamon stick
2-3 star anise
4-5 whole cloves
1/3 cup honey or sugar
1/4 cup apple juice
1/4 cup water
1). Pour wine and all other ingredients into a large pot, large enough to make sure that the ingredients fill it up half way, but no more.
2). Bring ingredients to a boil and allow to simmer on medium heat until sugar is dissolved and liquid slightly thickens.
3). Turn heat off, and remove pot.
4). Strain everything out of the mixture to remove any seeds and the cloves.
5). Place liquid back into the pot and back onto the stove.
6). Only once al of the steps above have been completed do you begin to peel the pears from top to bottom and place them aside.
7). Immediately place them into the liquid upright. Bring liquid to a simmer on low and allow pears to simmer in the liquid for about 10 to 15 minutes.
8). Turn them onto their sides and allow them to simmer another 10 to 15 minutes. And again, on the opposite side, and allow another 10 to 15 minutes. Then carefully bring them all back to the upright position with a spoon. Make sure they are evenly covered with the liquid.
9). Total poaching time is about 45 minutes to an hour. You can use a fork or a knife to gently pierce the side of one of the pears to be sure they are soft.
10). Again using a large spoon, remove the pears from the liquid and place on a serving plate, all close to each other and in the upright position.
11). You can heat the remaining liquid into a red wine reduction or syrup, about 10 minutes or so on medium, or until the liquid is a thicker, syrupy consistency.
12). Spoon drip the syrup over the pears for a nice presentation, or just when you are ready to serve and eat them. Serve warm or chilled, with coconut cream or some other sort of cream, or even just plain!