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 cinnamon
1/2 ounce Anise seed
2 tablespoons Lemon zest, finely grated
3 tablespoons Orange zest, finely grated
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 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 then 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 tender, about 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 stovetop. Reduce until the liquid is thick enough to coat the back of a spoon, then strain.
Notes: Method: Poaching
Variation:
Poached Pears in Exotic Syrup -- Omit the cinnamon, star anise, cardamom and anise seeds and replace with 4 fluid ounces (120 milliliters) of 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 cinnamon
1/2 ounce Anise seed
2 tablespoons Lemon zest, finely grated
3 tablespoons Orange zest, finely grated
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 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 then 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 tender, about 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 stovetop. Reduce until the liquid is thick enough to coat the back of a spoon, then strain.
Notes: Method: Poaching
Variation:
Poached Pears in Exotic Syrup -- Omit the cinnamon, star anise, cardamom and anise seeds and replace with 4 fluid ounces (120 milliliters) of passion fruit juice.
