June 28, 2013 by seriousbacon
Just a quick post today to show you a dessert from our menu at work! A vanilla poached pear, with a walnut whip style mousse, walnut brittle and chocolate sauce, a classic dessert with a twist! This dessert is fairly complex to prepare, but it’s a hard one to do during a busy service, as the walnut mousse is piped into it, and the plate is then garnished! But i’m happy with it and i think the end result looks really nice!
I do like the concept though as poached pears are a simple, but extremely elegant dessert that’s not as complex as you might think, you don’t even need a posh wine in which to poach it in! If you don’t have any wine about then you can simply poach them in a stock syrup, consisting of just water and caster sugar, which is also just as tasty! you can choose to flavor them with various spices, wines, and sauces, at work we use saffron as a flavour, but its up to you! If you do a quick Google search, you will come across many different variations of recipes for poaching pears, and a lot of them look really nice!
Here’s a recipe that caught my eye, It’s a bit different to the method we use at work but it looks extremely tasty! Any comments or feedback is greatly appreciated, i hope you enjoyed the post!
Honey and Spice Poached Pears From thekitchn.com
4 ripe yet very firm Bosc or Bartlett pears
4 cups water
1/3 cup honey
1/3 cup sugar
4-inch piece fresh ginger, sliced
1 teaspoon whole cloves
1 star anise pod, broken in half
1 cinnamon stick, broken in half
Peel the pears and cut them in half from top to bottom, leaving the stems intact. Core each pear half by scooping out the center with a melon baller or spoon.
Add the water, honey, and sugar to a 4-quart pot and bring to a boil over high heat. Stir until the sugar and honey are dissolved, then add the ginger, cloves, star anise, and cinnamon stick.
Slip the pears into the liquid and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork.
Transfer the pears and the poaching liquid to a smaller container, cover, and refrigerate overnight. (You can eat the pears immediately, if you want, but they will have a deeper flavor after steeping overnight in the poaching liquid.) The next day drain and serve the pears.
If you wish you can reduce the poaching liquid into a syrup; place in a wide saucepan and simmer for 30 minutes or until syrupy and reduced by half.