Poached Pears

Posted by Michael Vyskocil Oct 20, 2009

POACHED PEARS

Bosc pears hold their shape perfectly during the poaching process.

Serves 8

Ingredients:

• Zest of 1 lemon, cut into thin strips
• 1 cinnamon stick
• 1 vanilla bean, split in half lengthwise
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 3 cups apple juice
• 1 cup water
• 8 Bosc pears, stems attached, peeled and cored from bottom

Directions:

1. In a large saucepan, stir together lemon zest, cinnamon stick, vanilla bean, ground ginger, ground cardamom, apple juice and water.
2. Place 8 Bosc pears in the poaching liquid. Cover the pears with waxed paper to prevent the pears from discoloring. Bring the poaching liquid to a simmer. Cook, turning the pears once or twice during poaching, until the pears are soft enough to be easily pierced with the point of a knife but not mushy, about 25 minutes. Remove the pears from the poaching liquid and transfer to a large bowl.
3. Bring the poaching liquid to a boil over medium-high heat. Boil the mixture until the poaching liquid is reduced by half, about 20 minutes. Discard cinnamon stick and vanilla bean. Pour the poaching liquid over the pears and refrigerate.
4. To serve, slice off a portion of the bottom of each pear so that the pear remains upright. Place one pear on each serving plate.