Jacqueline Ruby’s poached pears

Photograph by Sebastian Flores.

Wow, I made this last night and it was fabulous — so light and tasty.  What a refreshing dessert on a hot summer’s night.  I guarantee your company will love this dish.  

INGREDIENTS

→ 4 Bosc pears
→ 1 cup sugar
 1 bottle sparkling wine
 1 cinnamon stick
 4 star anises
 6 whole peppercorns
 Zest ½ an orange and lemon
 2 tablespoons clover honey
 ½ teaspoon powdered vanilla
 2 cups water

DIRECTIONS

→ 1. Peel the pears, keeping the stems intact.  Squeeze a little lemon juice over the top to keep them from browning. Gently slice a small portion of the bottom off of the base of each pear so they can stand up.
→ 2. Place the sugar, sparkling wine, water, cinnamon, star anises, peppercorns, honey, vanilla and zest in a large saucepan over medium heat, stirring until the sugar has dissolved. Bring the mixture to a boil.
→ 3. Once the liquid is boiling, reduce the heat and add the pears, standing up or sideways. Cook for about 20 minutes or until tender.
→ 4. Remove the pears and continue to reduce the liquid in the pan until it is a syrupy consistency.  This can take about 45 minutes.
→ 5. When the pears are cooled, slice them in half (preserving the stems) and scoop out seeds.
→ 6. Drizzle syrup over the pears. Serve with your favorite sorbet. Serves 4.

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