Poached Pears
This is not a recipe one needs to adhere to closely. I’ve included 2 examples, but you can make several variations that sound appealing with a mix-and-match system. All you need is 4 cups liquid, be it water or white wine or red, 2 cups sweetener, be it sugar or honey, and flavorings like vanilla and spices.
Spiced Poached Pears
4 cups water
3 cups sugar
1 vanilla bean
1 lemon, rind and juice
1 one-inch piece of ginger
1 cinnamon stick
1 star anise
3 whole cloves
4 pears — I’ve had success with just about any pear, but typically can get my hands on a Bosc or Bartlett in stores
or
Port Poached Pears
4 cups water
3 cups sugar
1 vanilla bean
orange zest
4 pears — I’ve had success with just about any pear, but typically can get my hands on a Bosc or Bartlett in stores
For the spiced poached pears:
1. First I get my poaching liquid ready, so this way I can throw the pears in as a peel them to keep them from browing. Using a vegetable peeler, cut the zest off the lemon in strips.
2. Grab a smallish pot that will fit 4 pears comfortably. (A pot that’s too big will make the liquid too shallow to cover the pears fully.) Add the water, sugar, lemon juice, cinnamon stick, cloves, star anise and ginger. Split the vanilla bean in half lengthwise, and scrape the seeds into the water. Throw the husks in too for good measure.
3. Peel the pears. I like to keep the strips even from top to bottom, so the pear looks all smooth and purdy on the outside. As you peel each one, plop it in the liquid.
4. Bring to a boil, then lower the heat and simmer for about 20-30 minutes. The time depends on how ripe they were to begin with. Softer, riper pears will cook much faster than hard as a rock, plucked-too-soon pears.
5. Slide a knife in to test and if it glides right in, they’re ready. If they turn into a broken-down mush, they’ve gone too far, if I may be so obvious. Keep in mind they’ll cook for another minute from the residual heat.
6. Turn off the heat and pour them into a plastic container. Let them cool in the liquid, and store them in the refrigerator, for up to 5 days. They will deepen in flavor as they sit.To serve, slice them in half, core them with a melon baller or a small paring knife. Leave the stem on for a touch of elegance.For the port poached pears:The method is exactly the same.Peel the pears, and add them to the pot filled with port, sugar, vanilla and orange zest strips. Bring to a boil, then simmer until tender. Cool in the poaching liquid and store up to 5 days.