Recipe By Chef John McConnell
Red Wine Poached Pears
The perfect not-too-sweet dessert for festive occasions! These gorgeous pears are an impressive and simple dessert that can be made in advance.
Ingredients:
2 cups Clif Family Petite Sirah
1/4 cup Clif Family Solar Grown Raw Honey
4 small Anjou or Bosc pears (not Bartlett as texture softens too much when warmed)
Method:
Find a saucepan that is just large enough for the pears to fit snugly. Add the wine and honey to the empty saucepan and bring to a simmer. Wait to peel the pears until the poaching liquid is ready as the pears will discolor if you peeled too early. Lower the peeled pears into the poaching liquid. Let the pears poach in the liquid on medium-low heat (simmering) for 15-20 minutes, rotating the pears if needed every 5 minutes to ensure they poach evenly on all sides, including the tops of the pears. Once the pears have been poached, keep them upright in the poaching liquid, and remove the saucepan from the heat and allow the pears to cool down in the poaching liquid. The pears can be held in the poaching liquid for several hours or overnight in the refrigerator as will continue to permeate and flavor the pears.
Poached pears can be served chilled, but they can be served at room temperature as well. Before serving, remove the pears from the poaching liquid and leave them on a plate, covered with plastic wrap. Heat the remaining liquid in the saucepan, and bring it to a simmer. Simmer for a few minutes until the liquid thickens slightly into a syrup.To serve the pears pour a little syrup over individual pears, and serve with biscotti and some whipped mascarpone or cream.
Purchase Ingredients
Cheers!
