Coddled Pears In Whiskey Recipes

POACHED PEARS WITH SAFFRON WHIPPED CREAM

Steps:

• Poached Pears: Core pears from bottoms, using a small melon baller or measuring spoon to scoop out seeds. Cut a round of parchment to fit inside a medium saucepan.
• Place pears in pan along with wine, sugar, orange juice and zest, cinnamon, saffron, and enough water to mostly cover pears (about 3 cups). Add vanilla seeds, then pod. Cover with prepared parchment round.
• Bring to a boil, then reduce heat to medium-low and simmer, turning pears occasionally to keep them covered with liquid, until tender (easily pierced with the tip of a knife) but not falling apart, 12 to 15 minutes, depending on ripeness and size. Using a slotted spoon, transfer pears to a large bowl; cover with parchment round from pan.
• Remove and discard vanilla pod and cinnamon. Bring poaching liquid to a boil and cook until reduced to a thin syrup, 25 to 30 minutes (you should have 1 to 1 1/2 cups). Pour syrup over pears and refrigerate, covered with plastic wrap, until cold, at least 2 hours and up to 3 days.
• Saffron Whipped Cream: In a small saucepan, heat 1/4 cup cream and saffron over medium until just barely bubbling around edges. Remove from heat and transfer to a large mixing bowl; add remaining 3/4 cup cream. Refrigerate until chilled, about 30 minutes. Add sugar and beat on medium speed until soft peaks form.
• Serve pears whole or halved in shallow bowls, with syrup and saffron whipped cream.

BALSAMIC-ROSEMARY POACHED PEARS

Steps:

• In a saucepan just large enough to hold pears on their sides, combine 5 cups water, vinegar, sugar, rosemary, and pepper. Bring to a boil, stirring until sugar has dissolved. Remove from heat.
• Arrange pears on their sides in a single layer in poaching liquid. Cover and simmer, turning occasionally, until tender, 25 to 30 minutes. Using a slotted spoon, carefully transfer pears to a plate. If making in advance, let pears cool; then cover and refrigerate up to 3 days.
• Bring poaching liquid to a boil; cook until slightly syrupy, deep brown in color, and reduced to 3/4 cup, 35 to 40 minutes. Strain through a fine-mesh sieve (discard solids). If storing, transfer syrup to a covered container, and refrigerate up to 3 days. (Store pears and syrup separately.)
• Serve pears chilled or at room temperature: Cut a thin slice from the bottom of each pear so it can stand upright. Place one on each of four serving plates along with vanilla ice cream, if desired. Drizzle with syrup.

CODDLED PEARS IN WHISKEY

Steps:

• Core pears from bottoms, using a small melon baller to scoop out seeds. Cut a round of parchment to the diameter of a pot just large enough to fit pears on their sides in a single layer.
• Bring sugar and 4 cups water to a boil in pot, stirring until sugar is dissolved. Add 2 cups whiskey, vanilla bean and seeds, and orange zest. Nestle pears into liquid, laying them on their sides (if not fully submerged, add more water). Bring to a boil, then reduce heat to medium-low and place parchment round on top. Gently simmer until pears are just knife-tender, about 20 minutes.
• Carefully transfer pears to a plate with a slotted spoon. Return poaching liquid to a boil and continue boiling until reduced to 4 cups, about 10 minutes. Strain liquid through a fine-mesh sieve into a large bowl. Stir in remaining 1/4 cup whiskey; let cool completely. Place pears in liquid. Cover and refrigerate until cold, at least 8 hours and up to 1 day. Halve pears lengthwise and serve chilled, with scoops of ice cream drizzled with molasses.