Honey Poached Pears With Burrata Recipes

POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP

Steps:

• In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
• Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
• Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
• In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

HONEY-POACHED PEARS WITH BURRATA RECIPE

Steps:

• Find a pot that comfortably fits the 6 pears standing up. (For me, this was a 3-quart saucepan.) Add the vermouth, water, honey, and a pinch of salt to the pot. Set on the stove over medium heat to bring to a simmer, stirring occasionally, until the honey dissolves. Meanwhile, peel the pears in big, long strips from stem to bottom. You want the pears as smooth as possible and for the stem to remain attached. (If you lose the stem by accident-no worries! It'll still taste great.) Carefully add the pears to the simmering poaching liquid. Cover the pears with a lid that's one size too small for the pot, so it helps keep them submerged (depending on the size of your pot, they'll probably slouch and lean over-that's totally fine). Adjust the heat to maintain a gentle simmer (boiling is too brash for the fragile fruit). Simmer the pears, covered, for 10 to 25 minutes. "That's a big range!" you say. And you're correct. But the only person who can say when your pear is perfectly done is you. Turn them every so often so they cook evenly. After 10 minutes, start checking them often so they don't overcook. To check: Pierce the bottom of the pear with a cake tester or toothpick; it should meet little resistance. Since the pears will continue to cook off the heat (thanks to carry-over cooking), you want them slightly less tender than you'd like to serve them. When they're your desired softness, remove the pears from the pot and add to a 2.5-quart baking dish. There's a good chance that some will be ready before others; totally fine-just remove them first. After you've removed the pears, raise the heat under the pot and bring to a boil. Boil for about 20 minutes, or until the poaching liquid has thickened into a syrupy consistency and measures about 1 to 1 1/4 cups, depending on how thick you'd like it. Pour the syrup over the pears. Refrigerate until totally chilled, at least 2 hours. To serve the pears: Add each whole pear to a shallow bowl. Pour an even amount of syrup on top of each pear. Add 1 portion of burrata (about 2 ounces) alongside each pear. Sprinkle flaky salt on top. Eat with a spoon.

HONEYED PEARS IN PUFF PASTRY

Steps:

• Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary., In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, until almost tender, basting occasionally with poaching liquid, 16-20 minutes., Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside., Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Brush lightly with beaten egg. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry., Transfer to a parchment-lined 15x10x1-in. baking pan. Bake on a lower oven rack at 400° until golden brown, 25-30 minutes., Meanwhile, bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm.