Village Market IGA Recipes
https://harrogate.iga.com/Recipes/Detail/3653/
Poached Bosc Pears
Yield: 6 servings if using whole pears
Ingredients
| 1 1/4 | cups | brown sugar | |
|
|
|||
| 2 1/2 | cups | dry red wine | |
|
|
|||
| 1 1/2 | cups | water | |
|
|
|||
| 3 | whole cloves | ||
|
|
|||
| 1 | stick cinnamon | ||
|
|
|||
| 6 | ripe USA Bosc pears, peeled and cored | ||
|
|
|||
| Serve with: | |||
| Creme Anglaise, whipped cream or a reduction of the poaching liquid** | |||
|
|
|||
| Fresh mint | |||
|
|
|||
Directions:
Dissolve sugar into wine and water. Add cloves and cinnamon stick. Pears may be poached whole, or cut in half and poached.
Add pears to wine mixture and heat just until simmering*. Lower heat and poach gently for 20 to 25 minutes. Remove from heat and allow to stand in poaching liquid overnight.
Gently remove pears from the poaching liquid and drain briefly on paper towels.
Serve with Creme Anglaise, whipped cream, or a reduction of the poaching liquid**. Garnish with fresh mint.
*You may poach 2 or 3 pears at a time, removing when poached, adding rest of pears or halves. Any variety of pear can be substituted.
**To reduce poaching liquid, boil until liquid is reduced by 2/3, or becomes a light syrup.
Source: Pear Bureau Northwest
Please note that some ingredients and brands may not be available in every store.
Village Market IGA Recipes
https://harrogate.iga.com/Recipes/Detail/3653/
Be the first to comment on this recipe!
Add a Comment Login