Poached Pears
A feww weeks ago, I had poached pears at a local restaurant (Blue Dahlia @Westbank) and I liked them so much that I decided I had to incorporate it into my life. This past weekend, a few friends were getting together for dinner, and this was the perfect dessert to end an evening loaded with red wine.
Measure out 12 oz of generic red wine. I used a cab. Most recipes recommend merlot or shiraz.
Add 3/4 cup sugar
Two tablespoons lemon juice.
Set the above three ingredients in a pan, and bring to boil. Add 6 peeled and cored and halved pears to this.
I could only manage 11 halves (5.5 pears) in my pan. Good enough. Add a piece of cinnamon bark and simmer covered for 14 mins (less for softer pears).
Flip ’em over, and simmer another 8-12 mins (depending on how low you can simmer), till they are soft to poke with a skewer. Set the pears aside to cool. Cook the liquid till it is reduced to half.
Served with reduced sauce and whipped cream. I used 5 tsp of sugar and 1 tsp of vanilla with 8oz whipping cream. Voila! Incredibly delicious poached pears!
