Poached Pears Paired With Fragrant Fall Flavors

 

 

 

  For a nice, simple fall dessert, why not poach some pears in red wine infused with the warm, comforting flavors of fall? 

 

It’s October, there’s a crispness to the air, and I’m ready for some warm and cozy flavors to enjoy while I transition from the lighter fare of summertime to the heartier meals of winter.  I’ve got a perfect dessert recipe for you to try  -  poached pears.   It’s both simple and elegant.  

Pears, often overshadowed by pumpkins and apples during the fall months, are at their peak sweetness right now, and are perfect to combine with classic, comforting flavors.    I’m poaching pears in a fragrant red wine and spice mixture, reducing the poaching liquid to concentrate the flavors a bit, then drizzling the ruby-hued pears with the syrupy reduction.  I’m offering two options for accompaniments.  The first is with candied walnuts and blue cheese.  The second is with vanilla ice cream and fresh fruit.  Both are winners.

          

 

       

 

 Rosie’s Poached Pears

2 cups red wine (I prefer a nice Merlot.  Never buy what’s called “cooking wine.”  If you wouldn’t drink it, then you shouldn’t be cooking with it.  Cooking intensifies the flavors and if you start out with a bad taste, you end up with a reduction with an even worse taste.)      

The peel and juice of one orange

 cinnamon stick

2 vanilla bean pods, with the pods sliced and the beans scraped out (Throw both the pods and beans into the mix.)

⅓ cup brown sugar

10 whole cloves

2 TB honey

 

 

 

Combine all ingredients.  Set over low heat and bring to a simmer.

 

 

 2 pears, peeled  I always take a small slice off the bottoms so they sit up straight on the serving plate. Anjou or Bosc are good choices.  Nice and firm, they absorb the poaching liquid well and maintain their shape.   The poaching process involves submerging food in liquid and gently simmering, infusing it with flavors.  The fruit turns tender and draws in all that sweetness, acidity, and spice.

 

 

 

 

 

 Set the peeled pears in the simmering poaching liquid and if the pears aren’t completely submerged, spoon the liquid over top.  Rotate the pears every 5 minutes or so and continue spooning.  Poach for about 40 minutes.

  Remove pears from poaching liquid, strain solids out and discard.   Return liquid to pot and continue cooking at low heat, stirring  until liquid is reduced by about half and becomes slightly syrupy. 

 

 I use a skewer dipped in the poaching liquid to determine how much it's been reduced.

 At this point, you could add in other goodies, such as raisins, craisins, or other dried fruits and let them plump up.  Set aside and keep warm.

 The beauty of this recipe lies in its versatility. 

 A simple sweet syrup is infused with spice flavors, but you can customize your poaching liquid to suit your tastes, adding various spices and flavors.  The poaching liquid is cooked down, concentrating its flavor, turning it thick and syrupy, perfect for drizzling.

 

 While the pears are poaching, I like to start on my candied nuts.  I prefer walnuts for this dish since I think pears and walnuts are made for each other.

 

Candied Walnuts

  1 TB unsalted butter

⅓ cup dark brown sugar

1 cup walnuts

Kosher salt

In a small sauce pan over medium heat, melt butter and sugar, stirring constantly.  Add in nuts and continue stirring until mixed completely and butter and sugar are melted.  Add a pinch or two of kosher salt, to taste.  Pour out onto parchment paper in a single layer and let cool.  Try not to eat them all before using with the pears.

 
Melt and stir the butter and sugar.

Add in walnuts.  I like pairing walnuts with pears and blue cheese, but this method would work for any type of nut.

Stir to coat.

 Turn out on parchment paper.  Separate into single layer. Let cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Serving suggestion #1:   I think the combination of pears, walnuts, and blue cheese creates a perfect culinary synergy – a situation where the combined effect is greater than the sum of its separate parts.  Make a pool of the syrup on your serving plate and place the pear on top.  Sprinkle candied pecans and blue cheese around the base, then drizzle the pear with the reduced syrupy liquid.

 

Oh, you say you don’t like blue cheese?  Then try a very mild blue, say a Campazola.  It’s what I call the “gateway blue .“  It’s just enough to get you hooked and then, after getting your feet wet, you can go on to the harder stuff.

 

 

 

 

 

 

 

 

 

 

 

Serving suggestion #2:   My next offering is easy and delightful.  Simply scoop some vanilla ice cream onto the plate with the poached pear, drizzle the reduced poaching liquid over the pear and the ice cream, and stud it with jewels of fruit – blackberries, strawberries, grapes.  For a special treat, try dropping in some Amarena Fabbri cherries.  You might just forget Maraschino cherries forever after trying these.

 

This is a great make-ahead dessert, since it tastes even better the next day.  The concentration of flavors in the reduced syrup becomes even more pronounced, making for a lovely, spicy-sweet dessert combination.

Enjoy.