15 Pears
48 fluid ounces Water
36 fluid ounces White wine
2 3/4 pounds Granulated sugar
1/2 ounce Cinnamon
3 Star anise pods
1 teaspoon Ground cardamom
1/2 ounce Anise seed
2 tablespoons Lemon zest, grated fine
3 tablespoons Orange zest, grated fine
30 Mint leaves
1 1/2 Vanilla beans
Yield: 15 pears
1. Peel the pears, leaving the stems intact. Set aside.
2. Bring the remaining ingredients to a boil in a large stainless steel saucepan.
3. Add the peeled pears to the mixture. Cut a piece of parchment to fit inside the pan on top of the pears. Place the paper over the pears, them fit a lid inside the saucepan so that it weighs down the fruit, keeping it submerged in the liquid.
4. Reduce the heat to very low. Cook the pears in the barely simmering liquid until tended, approximately 45 minutes to 1 hour 15 minutes depending on the variety of pear.
5. Remove the pears from the poaching liquid and return the liquid to the stove top. Reduce until the liquid is thick enough to coat the back of a spoon, then strain.
Notes: Poached Pears in Exotic Syrup -- Omit the cinnamon, star anise, cardamom and anise seeds and replace with 4 fluid ounces passion fruit juice.
48 fluid ounces Water
36 fluid ounces White wine
2 3/4 pounds Granulated sugar
1/2 ounce Cinnamon
3 Star anise pods
1 teaspoon Ground cardamom
1/2 ounce Anise seed
2 tablespoons Lemon zest, grated fine
3 tablespoons Orange zest, grated fine
30 Mint leaves
1 1/2 Vanilla beans
Yield: 15 pears
1. Peel the pears, leaving the stems intact. Set aside.
2. Bring the remaining ingredients to a boil in a large stainless steel saucepan.
3. Add the peeled pears to the mixture. Cut a piece of parchment to fit inside the pan on top of the pears. Place the paper over the pears, them fit a lid inside the saucepan so that it weighs down the fruit, keeping it submerged in the liquid.
4. Reduce the heat to very low. Cook the pears in the barely simmering liquid until tended, approximately 45 minutes to 1 hour 15 minutes depending on the variety of pear.
5. Remove the pears from the poaching liquid and return the liquid to the stove top. Reduce until the liquid is thick enough to coat the back of a spoon, then strain.
Notes: Poached Pears in Exotic Syrup -- Omit the cinnamon, star anise, cardamom and anise seeds and replace with 4 fluid ounces passion fruit juice.
