Poached Pears With Parmigiano Recipes

POACHED PEARS WITH PARMIGIANO

Poached Pears With Parmigiano image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 Bosc pears, peeled, cored and quartered
Half-bottle ice wine
2 Tbsp. balsamic vinegar
2 Tbsp. honey
1 cinnamon stick, broken in half
2 whole cloves
2 Tbsp. unsalted butter
8 oz. parmigiano-reggiano cheese

Steps:

In a large saucepot, combine ice wine, balsamic vinegar, honey, cinnamon and cloves. Add pears. Bring to a boil and then lower and simmer until pears are tender, about 20 minutes. Remove pears with a slotted spoon.
Let poaching liquid simmer until reduced to about 1/4 cup, with a thick and syrupy consistency. Melt butter in a large saute pan over medium-high heat. Add pears and sear until caramelized. Cut the parmigiano-reggiano into rustic chunks and arrange them on a platter. Transfer the caramelized pears to the platter next to the cheese.
Drizzle everything with the reduced ice wine syrup.

POACHED PEARS WITH QUINCE PASTE IN PARMESAN CLOAKS

Poached Pears with Quince Paste in Parmesan Cloaks image

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Ingredients

10 firm-ripe Bosc pears with stems (5 lb total)
1/4 cup fresh lemon juice
1 (750-ml) bottle dry white wine
3/4 cup sugar
1 vanilla bean
2 (3- by 1-inch) strips fresh lemon zest
1 lb Spanish or Portuguese quince paste (also called membrillo), cut into 10 equal pieces
parmesan cloaks
Accompaniment: 1 (2-lb) piece Parmigiano-Reggiano for shaving
a 1-inch melon-ball cutter

Steps:

Peel pears, leaving stems intact, then core from bottom with melon-ball cutter to create a 2 1/2-inch-deep cavity. Rub pears all over with lemon juice in a large bowl.
Bring wine, sugar, vanilla bean, and zest to a boil in a wide 6-quart heavy pot (at least 12 inches in diameter) over moderate heat, stirring until sugar is dissolved. Add pears, arranging them on their sides in 1 layer, along with any lemon juice from bowl (pears will not be covered by liquid), then reduce heat to low and poach pears, covered, turning occasionally, until just tender, 15 to 20 minutes. Carefully transfer pears with a slotted spoon to a 13- by 9-inch baking dish, standing pears upright and reserving liquid in pot.
When pears are cool enough to handle, fill cavities with quince paste and stand pears upright in dish again.
Boil liquid in pot over high heat until syrupy and reduced to about 3/4 cup, 10 to 15 minutes. Pour syrup over pears and cool, basting occasionally with syrup. Chill, covered, basting occasionally with syrup, until cold, at least 2 hours.
Drizzle each pear lightly with syrup and slip a parmesan cloak over stem. Serve with cheese shavings on the side.

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