Poached Pears
(22 May 2017)

Poached Pears Expresso

Poached Pears
 
Recipe by Mary Rolph Lamontagne
 
Serves 6 
 

Poached pears are so much better than canned pears and can be used for both sweet and savory dishes. It is best to use ripe or almost ripe pears so that they hold their shape while cooking.
 

6 cups water
1 cup orange juice
2 cups sugar
2 large orange zest pieces.
6 large Bosc pears
1 vanilla bean
 
In a saucepan, large enough to hold 6 pears, bring water, juice and sugar to the boil for 2–3 minutes, until the sugar is dissolved.
Peel the pears, leaving a small circle of skin around the stem. If you decide to cut the pears in half, all the skin can be removed.
Reduce the heat and place the peeled pears in the liquid.
Split the vanilla bean in half, scrap out the seeds into the liquid with the pears. Add the bean as well.
Cover the pears with a circle of parchment paper, cut to fit snuggly into the pot.
Cook for 10–20 minutes (the time depends on the size and type of pear).
The pears are ready when a paring knife can slip through the flesh without any resistance. Be careful not to overcook the pears. It is better to keep them a bit hard rather than overcooked and mushy.
Remove the pears and vanilla bean, turn up the heat and reduce the poaching liquid to half, at least 20 minutes or more. Allow to cool.
 
Pour the reduced cooled syrup over the pears and store in the fridge for up to 5 days.
 
For a quick dessert, place half a pear in a small bowl, put a scoop of ice cream in the center of the pear and top with favorite chocolate sauce.

 

 

 

 

 

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