Michael
January 19th, 2005, 04:10 AM
Sophisticated Poached Pears
By: http://www.vrg.org
Category: Desserts - Other
This recipe is suitable for a: vegetarian diet.
Ingredients:
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20 ounces Red dessert wine*
8 ounces strawberry jam (apricot glaze, or mixed berry or apple jam may be substituted)
4 ounces Orange juice
1 ounce Orange zest
1/2 ounce Lemon zest
2 each cinnamon sticks
5 each Whole cloves
1 ounce Ground ginger
25 each Pears, fresh (5 ounce)
Instructions:
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In a braising pan, combine wine, jam, juice, zests, cinnamon, cloves, and ginger. Simmer. Place pears in poaching liquid and simmer until pears are soft, about 20 minutes. Remove pears and allow to cool. Strain poaching liquid. Can be used as a hot sauce by returning to heat and allowing to reduce until thickened. Can be used as a cold garnish by freezing strained liquid, removing from freezer, and chopping, as a pear "ice."
Additional comments:
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* Note: Port, red Zinfandel, and Muscadet are good wines to use.
Yield 25 pears.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By: http://www.vrg.org
Category: Desserts - Other
This recipe is suitable for a: vegetarian diet.
Ingredients:
-----------------------------------------------------
20 ounces Red dessert wine*
8 ounces strawberry jam (apricot glaze, or mixed berry or apple jam may be substituted)
4 ounces Orange juice
1 ounce Orange zest
1/2 ounce Lemon zest
2 each cinnamon sticks
5 each Whole cloves
1 ounce Ground ginger
25 each Pears, fresh (5 ounce)
Instructions:
-----------------------------------------------------
In a braising pan, combine wine, jam, juice, zests, cinnamon, cloves, and ginger. Simmer. Place pears in poaching liquid and simmer until pears are soft, about 20 minutes. Remove pears and allow to cool. Strain poaching liquid. Can be used as a hot sauce by returning to heat and allowing to reduce until thickened. Can be used as a cold garnish by freezing strained liquid, removing from freezer, and chopping, as a pear "ice."
Additional comments:
-----------------------------------------------------
* Note: Port, red Zinfandel, and Muscadet are good wines to use.
Yield 25 pears.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.