A month ago, in class, my chef instructor made us poached pears in red wine and we planned to eat it the next time we had class but another class and their instructor thought it was for anyone so they ate it. We were so disappointed and since then, I’ve been trying to find a suitable time to make poached pears.
I think pumpkin pies or apple tarts are so cliché and boring for Thanksgiving dessert. Poached pears sounds more interesting right?
- 1 bottle white wine
- 2 oranges, juiced and zested
- 3 small tangerines, sliced thinly with skin on
- 20 black peppercorns
- ½ cup thyme sprigs, fresh
- 3 cups water
- 1 cup granulated sugar
- 6 ripe D’Anjou/Bosc pears
In a pot, boil everything except for pears over high heat, until sugar dissolves.
While that cooks, peel the pears and cut a little bit off the bottom so that the pear can stand without falling. Do not cut off the stems.
Place the peeled pears in the poaching liquid and return to a boil. Once it boils, turn the heat low enough so that it simmers. Cover and simmer for 40-60 minutes, depending on how ripe they are. Pears should be completely covered by liquid, if not, add enough water to cover them.
To check if they are ready, use a skewer/toothpick and pierce the pear, it should go right through. Remove pears from the stove top and let pears sit, still covered, for another 30 minutes before serving.
Put each pear on a plate and strain poaching liquid. Keep the solids for garnishing. Put the poaching liquid back on the stove and add a slurry (water & cornstarch) to it. Pour some of the strained liquid over each pear and garnish with a bed of citrus slices, a twig of thyme and some orange zest.