I had always intended to make them but never got around to it. There was inevitably something more buttery or more chocolatey to make. Finally a few weeks ago I made them pretty much following Patricia Wells' recipe in Bistro Cooking. ECSTASY. really. Wine, rosemary, the vanilla, the cassis, the pepper. I am still salivating. I just never knew........ or imagined... I ate three of the four and drank the syrup and licked the bowls. Please share your poached pear recipes.
4 bosc pears, peeled and put in smallish saucepan with:
1/2 cup sugar (she calls for vanilla sugar - I didn't have any)
1 vanilla bean, sliced lengthwise and seeds scraped - put all in pan
1 bottle pretty good, dry red (I used a zin)
1/2 cup cassis liqueur
2 T lemon juice
1 sprig rosemary
4 black peppercorns
Cover and bring to a simmer. If the liquid doesn't totally cover the pears, turn the pears while cooking. Cook about 30 minutes. Cool and refrigerate 24 hours before serving.
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