EASY POACHED PEARS
Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
- Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
- Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.
Nutrition Facts : Calories 128 g, Fat 1 g, Fiber 3 g, Protein 1 g
CANNED POACHED PEARS
You will need two pint-size wide-mouth Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com. Avoid table-ripe fruit. Ripe or very ripe fruit may produce a mushy result.
Provided by Amanda Hesser
Categories project, dessert
Time 1h
Yield Makes 2 pints (Serves 6)
Number Of Ingredients 12
Steps:
- Have ready two clean wide-mouth pint jars with screw-on bands. You can reuse jars and bands if they aren't chipped or dented, but you must use new lids every time you process. Bring a small pot of water to a simmer over medium-low heat and add two new lids. Simmer for a few minutes, then turn off the heat.
- Cut the pears in half from pole to pole. Using a small spoon, scoop out the seeds. Trim the stem ends to create round pear halves, leaving the pears as large as possible. Peel. Place the lemon juice in a bowl with 2 cups of water. Stir and add the peeled pears.
- Place the sugar, thyme and 1 cup of water in a medium saucepan and bring to a low boil over medium heat to dissolve the sugar. Add the cider and heat through. Add the pears and simmer for a few minutes, until they are heated through. Gently pack the pears, cut-side down, in the jars. Three halves will fit in each jar. Tuck one bay leaf, 3 or so peppercorns and a lemon peel in each jar.
- Strain the syrup over the pears, filling the jars about ¾ full. Using a butter knife, gently release any air bubbles. Top the jars with the wine, leaving ½ inch of space between the liquid and the lid. If the pears bob a bit above the liquid, it's O.K.
- Wipe the rims of the jars with a clean towel, place the lids on and screw on the bands fingertip-tight - don't crank them closed. Place the jars in a pot with a rack and cover with water by 2 inches. Bring to a boil and simmer gently for 20 minutes. Turn off the heat, let the jars rest for 5 minutes, then remove them to cool. You will hear a popping sound as the vacuum seals the lid to the jar. When the jars are cool, check the seals: Press on the lids. They should be taut and pulled down toward the inside of the jar. If a lid bounces when you press on it, the seal is imperfect and you will have to reprocess the jar with a new lid, or refrigerate and eat within two weeks. The pears may float in the liquid; it's O.K. Store in a cool, dark place for up to a year. Refrigerate after opening.
- To serve, drain the pears and boil the canning liquid in a small saucepan until syrupy and reduced by half. Drizzle over the pears. They are good at room temperature, cold or warmed in the syrup. Garnish with crumbled amaretto cookies or a dollop of ricotta sweetened with confectioners' sugar.
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