I want to bring a dessert of some poached bosc pears to a TG dinner I will be attending early evening tomorrow. I frequently eat them for breakfast but cooked real simply--just cloves, no sweetener.
Originally, I was thinking of finishing them off with a saffron syrup or using fennel in some way. Now I am considering something more acidic like using pommegranate juice (or pom. mollases) and a warm spice. Some spices which sound appealing are ginger, vanilla and star anise. But I am nervous about mixing them and don't want to overpower the pear flavor too much. I am also considering wine as a poaching medium.
Open to any and all suggestions, including presentation ideas.
Thanks in advance!
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