Rosemary Poached Pears Recipes

RIESLING POACHED PEARS WITH CARDAMOM CREAM

Steps:

• Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves.
• Peel the pears, leaving stem intact, if present. Remove bottom stem end with a small melon baller, and continue to scoop up into the pear to remove the core. Place the pears right in the Riesling mixture (poaching liquid) after they are peeled and cored to prevent them from discoloring. (The acidity of the wine keeps them from browning). Add just enough water to cover the pears.
• To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the pan and lay on the surface of the liquid. Place a small plate on top of the paper to make sure the pears are completely submerged. Cook the pears over medium-high heat, just until the liquid comes to a boil. Reduce the heat to low and poach the pears until they are just soft. The pears should be tender enough to pierce with a knife. This takes about 20 to 25 minutes for ripe medium pears, but this can vary depending on the size, variety and ripeness of the pear.
• Remove the pan from the heat and cool the fruit completely in the poaching liquid. Refrigerate the fruit in the liquid in a sealed container until ready to serve. (The fruit will hold for 4 to 5 days, the longer the fruit is stored in the poaching liquid, the fuller the flavor).
• Pour about half of the poaching liquid into a skillet and bring to a boil over high heat. Continue to cook and reduce until the liquid gets syrupy and about the consistency of honey.
• Meanwhile, whip the cream together with the sugar and cardamom until cream just holds soft peaks. Refrigerate until ready to serve.
• To serve, place a pear in a bowl or on a plate. Drizzle with reduced Riesling syrup and garnish with a dollop of whipped cream.

ROSEMARY POACHED PEARS

Steps:

• Peel the zest from the limes with a vegetable peeler. Place the zest in a medium saucepan and squeeze in the lime juice. Add the rosemary simple syrup, cranberry-apple juice, cinnamon sticks, vanilla bean and a pinch of salt. Add the pears and bring to a boil over medium heat. Once boiling, reduce to a simmer and cook at a low heat until the pears are tender but still hold their shape, about 20 minutes.
• Remove the pears from the liquid with a slotted spoon. Bring the liquid to a boil. Cook until reduced to a syrupy consistency, 15 to 20 minutes more. Strain and discard the solids.
• You can serve the pears and syrup warm, room temperature or chilled. To serve, place 1 or 2 pear halves into each serving bowl, top with the reduced liquid and a scoop of vanilla ice cream. Enjoy!
• Combine the sugar, rosemary and 2 cups water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved. Remove from the heat and allow to steep for 45 minutes to 1 hour. Transfer the syrup to a squeeze bottle or airtight container and store in the refrigerator for up to 1 month. Strain out the rosemary before using. Makes 2 cups.

EASY POACHED PEARS

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.