Hi everyone! Welcome back to Le Gourmet TV. Today we are going to do some Poached Pears. We are over at Nana's house, and picked about a bushel of pears, which actually didn't take very long, and they are just at the peak of freshness and ripeness. So we are going to do this poaching recipe, a little bit of red wine, some sugar, vanilla bean, and some cinnamon.
So it's fairly simple. It takes about an hour to do. We are going to start off with our wine. So I have got some Creekside 2004 Meritage, really nice bottle of red wine. We need about two cups.
So into the pot. Then I have got a third of a cup of sugar, and straight in. Sort of medium high, and stir it for about two minutes just to dissolve the sugar into the wine.
So next into our pot is a vanilla bean. I have just kind of split this length-wise, so it will open up inside the pan. We have got two cinnamon sticks, and throw those in.
Now I have got four pears here. I have left the stem on just for presentation, but I have peeled them. The core is still inside, so you don't have to worry about taking that out. We just put those into the pan as well, right in there with the wine.
Now what you will want to do is bring this on high, up to a boil, and then once it's boiling, turn it down to a medium low, just below a simmer, and then we are going to let this simmer for about an hour, and every once in a while just turn the pear, so it's always in the liquid.
See you back here in about an hour. Not quite an hour has gone passed yet, but the sauce has reduced to a point that it's starting to get fairly thick, and the pears are starting to get a little bit too soft. So I am going to pull them out at this point and just transfer them to a glass heatproof dish. Because you want the pears to be cooked, but you don't want them to lose their shape, so just set that aside.
Now, I am going to turn the heat up on this pan and reduce what's left of the wine into a syrupy sticky sauce. So I have reduced the sauce, it's good and thick at this point, and I am just going to take the cinnamon stick and vanilla and just kind of sit it off to the side in the bowl with the pears, and then just pour this reduced sauce over top of the pears.
Now, I am just going to leave these pears to cool down, and then I am going to stick it in the fridge for three or four hours, just until supper time, at which point we will mix up a little bit of mascarpone and sugar to put on top, and then we will do the serving.
I have got two of the pears plated up, with the sauce drizzled over top. They have been in the fridge for three or four hours now. And I am going to make a mascarpone cheese sauce just to go with them.
So I have got 275 gram container of mascarpone. And to that I am going to add a couple of tablespoons of icing sugar. We are just going to stir the sugar into the cheese. Great! So just on the edge of each plate you want to put in just a good couple of tablespoons worth of a dollop of mascarpone, just on the side. Same on this one. And we serve that up. Let your guests take a little bit of the sauce, a little bit of the mascarpone, and the pear all at the same time. Absolutely wonderful!
Hope you enjoy. Come on back soon.
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