Scarlett WPoached Pears
June 5th 2007 04:52
Poached Pears dessert
About Poaching
Poaching is the process of gently simmering food in liquid, generally water, stock or wine.
Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out. For this reason, it is important to keep the heat low and to keep the poaching time to a bare minimum, which will also preserve the flavour of the food.
Poached eggs are generally cooked in water, fish in white wine, poultry in stock and fruit in red wine.
About Bosc Pear
The Bosc Pear is a cultivar of the European Pear (Pyrus communis) grown in the northwestern U.S. states of California, Washington, and Oregon.
One characteristic feature is a long tapering neck. It is called the “aristocrat of pears”.
About Red Wine
Red wine is an alcoholic beverage. The word ‘wine’ in and of itself is defined as the produce by the fermentation of the juice of grapes – grapes are naturally, chemically balanced to normally ferment completely without requiring extra sugars, acids, enzymes or other nutrients. Other fruits such as apples, berries and blackcurrants are sometimes also fermented. These, however, are referred to as “apple wine” or “elderberry wine”.
Red wines are usually dry and go well with such main-course dishes as red meats, spaghetti, and highly-seasoned food.
INGREDIENTS
Makes 8 servings
2 cups red wine
2 tablespoons fresh lemon juice
1 cup sugar
1 cinnamon stick
finely grated zest of 1 lemon
vanilla bean
8 Bosc pears
1. Careful to peel the pears as uniformly as possible for an attractive presentation, stem left on.
2. In a large heavy saucepan or Dutch oven, combine wine, lemon juice, sugar, cinnamon stick, lemon zest, and vanilla bean and bring to a boil over high heat.
3. Reduce heat, place pears, stem-end up, in wine mixture, and add enough water to cover them completely.
4. Simmer slowly over low heat for 10 - 20 minutes, or until pears are just tender.
5. Remove pears and place in a shallow serving dish.
6. Increase heat under saucepan, bring poaching liquid to a boil and continue to boil until reduced to about 1 cup.
7. Pour reduced liquid over pears.
8. Serve warm or cold
**From “Outdoor Entertaining” and “Wikipedia, the free encyclopedia”**
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