Blushing Poached Pears From Silver Palate The New Basics Recipes

BLUSHING CRANBERRY PEARS

Steps:

• Place cranberry juice, sugar, and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, peel the pears, leaving the stem intact.
• Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15 to 20 minutes. Once tender, remove the saucepan from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.

BLUSHING PEARS

Steps:

• Mix gelatin mixes and water in Dutch oven. Bring to boil on medium-high heat; cook 2 min. or until gelatin is completely dissolved, stirring frequently.
• Add pears; partially cover pan with lid. Simmer on medium-low heat 20 min. or just until pears are tender, stirring after 10 min. Remove pears from liquid; discard pear liquid or reserve for another use. (See tip.)
• Serve topped with COOL WHIP.

BLUSHING POACHED PEARS FROM SILVER PALATE THE NEW BASICS

Steps:

• Using a deep pot, bring juice to boil add cinnamon stick and sugar to a simmer Place pears in simmering poaching liquid, cover and simmer for 20 minutes or until tender enough to be pierced w/a knife Meanwhile prep the berries (wash drain dry) whip the cream til chantilly or soft peaks form (feel free to add a splash of poire, framboise or other eau de vie into the whipping cream) After the pears are finished, allow to cool (pears can be stored covered in a container in the fridge for a day or two in advance)reduce the poaching liquid til it forms a thin syrup. This can be chilled or brought to room temp. Serve each pear on an individual plate in a shallow pool of the poaching syrup, a dollop of whipped cream and sprinkled berries