A poached pear, a simple yet elegant dessert, becomes a dramatic addition to any number of desserts the moment you cut into it. The sweet, spicy poached pear is a beautiful red on the outside, yet maintains its pristine white interior. You can use this same syrup, which is enough for poaching 1 1/2 to 2 pounds of fruit, for poaching other fruits, too (for example, 3 to 4 medium apples weigh 1 1/2to 2 pounds, and 9 fresh figs weigh 1 1/2 pounds.) When poaching any fruit, you want to cook it just enough to soften it. If you overcook it, it will be disappointingly mushy. Poached fruit can be refrigerated in its syrup for a few days. Freeze leftover syrup to poach another batch of fruit at another time.
Ingredients
- 6 FIRM BUT RIPE BOSC PEARS
- 1/2 LEMON
- 4 CUPS WATER
- 1 1/4 CUPS GRANULATED SUGAR
- 1/3 CUP RED HOT CINNAMON CANDIES
- 2 TABLESPOONS FRESH LEMON JUICE
- 1/2 VANILLA BEAN
- 1 STRIP LEMON PEEL, 4 INCHES LONG
- 1 CINNAMON STICK, 2 1/4 INCHES LONG
- 2/3 CUP HEAVY CREAM, LIGHTLY WHIP
Directions
Peel the pears, leaving the stems intact. Using a melon bailer, scoop out the core from the bottom (blossom end) of each pear. To prevent discoloration, rub the pear surfaces with the cut side of the lemon half.
Select a large pot that will accommodate the pears in a single layer and add the water, sugar, candies, lemon juice, vanilla bean, lemon peel, and cinnamon stick to it. Place over medium heat and bring just to a boil, stirring to dissolve the sugar and candy. Add the pears, reduce the heat to low, and bring to a simmer. Cover the surface of the pears with a paper towel to keep the fruits immersed in the syrup. Cook the pears at a slow simmer, turning them occasionally in the syrup so that they cook evenly, 7 to 20 minutes (the cooking time depends on the size and degree of ripeness of the pears). The fruit should be just tender when pierced with the point of a paring knife but still have some resistance.
Remove from the heat and let the pears cool in the cooking syrup for about 1 hour (they will continue to cook). Using a slotted spoon, transfer the pears to a sturdy container with a tight-fitting cover. Remove the vanilla bean, lemon peel strip, and cinnamon stick from the syrup and discard them. Pour in enough syrup just to cover the pears, cover the container, and refrigerate until serving. The pears will keep for up to 4 days.
When ready to serve, gently lift the pears from the syrup with a slotted spoon to a dish. In a medium saucepan, boil the syrup until it is reduced by at least half, then remove from the heat and let cool until just warm or room temperature. Serve each pear with some of the syrup and a dallop of whipped cream.
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Submitted 9/10/11.
Source: Baking For All Occasions by Flo Braker
Submitted By: b smith
Red-Hot Poached Pears