Poached Seckel Pear With Pomegranate Cabrales Cheese And Szechuan Pepper Ice Cream Recipes

WINE POACHED SECKEL PEARS

Steps:

• In a large saucepan, whisk together Merlot (reserving 2 cups), star anise, cinnamon stick, and sugar. Bring to a boil.
• Add pears and remaining 2 cups of Merlot. Allow pears to cook in the wine and flavorings, simmering at a low boil.
• In a small bowl, whisk together mascarpone, sugar, and cream. Add fresh mint, if desired.
• Place a dollop of mascarpone cheese onto each plate. Top with 1 or 2 pears and serve.

RED WINE POACHED PEAR FILLED WITH VANILLA ICE CREAM AND TOPPED WITH GRANOLA

Steps:

• In a medium saucepan, add the wine, sugar, cloves, pears, cinnamon, vanilla and orange zest and bring to a simmer. Cut out a circle of parchment paper and fit this on top of the liquid to keep the pears submerged. Simmer the pears until fork-tender, flipping them once, about 40 minutes. Remove the pears from the wine with a slotted spoon and refrigerate for 10 minutes. Continue to reduce the wine mixture on high heat until it becomes syrupy, about 10 minutes. Remove from the heat and strain.
• Top each pear half with some ice cream, granola and a drizzle of the wine reduction. Finish your art with mint and devour it.

CABRALES STUFFED POACHED PEARS: PERAS CABRALES

Steps:

• Peel pears and remove the core from the bottom using a melon baller, keeping the stem end intact. Scrub the pears with a new abrasive plastic scrubbing pad to remove any rough edges or textures left from the knife. Set the pears aside.
• In a large stockpot, combine the tardio, red wine, sugar, cinnamon sticks, star anise, and cloves and bring to a boil. Add the pears and cook until tender, about 25 minutes. Remove the pears and reduce the remaining liquid by half, about 45 minutes.
• In a food processor, puree the cabrales and toasted walnuts, and set aside. Place the mixture in a pastry bag and stuff the pears with walnut and cabrales mixture.
• Serve with the reduced poaching liquid.