Poaching fruits is a great way to infuse flavor and these pears showcase this technique. This same poaching method can be used with other fruits, such as apples, apricots, peaches and plums.
Chef's notes
Make sure the fruit used is still slightly firm, but not soft to the touch. This will allow the poaching liquid to be absorbed without losing the texture of the fruit.
Steps
1
Preparing the Poached Pears
Ingredients
4 to 5 small semi–ripe pears, cored and peeled
3 tbsp dried jasmine flowers
2 1/2 cups water
3 cups muscat or reisling wine
1 vanilla bean, sliced down middle
1 star anise
1/2 cup agave
pinch of sea salt
Gather and prepare your mise en place.
Combine the jasmine flowers with 2 1/2 cups of hot water in a heat-proof container. Allow to steep for 10 minutes. Strain the liquid through a fine mesh sieve and discard the flowers. Transfer the tea to the pot in which you will poach the pears.
Place the pot with the jasmine tea over medium-high heat. Add the wine, vanilla bean, star anise, agave and salt, and bring to a simmer. Gently place pears into the poaching liquid and poach them for 12 to 15 minutes or until they are fork-tender. Take care not to overcook them. Remove the pears from the liquid and allow them to cool.
To serve, cut each pear, lengthwise, into a few slices and fan the slices out over each plate. Serve with your favorite non–dairy vanilla ice cream and garnish with Maple Candied Walnuts.
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Hello Adam - absolutely you can try Vanilla extract or another flavoring of your choice, such as Almond extract. I would suggest that you try it until you achieve the profile you are looking for. Bravo on your thinking outside of the box and working with flavors! Cheers and thanks for learning with Rouxbe! Chef Kirk
Barbara, to core a pear, a coring tool is necessary. It's a cylindrical hand-tool. Alternatively, you could slice the pear in half and remove the core by cutting a V-notch. This method does not provide as dramatic a presentation, but it sure tastes good!
Hi Patricia, Thanks for writing, I often use a potato peeler or apple corer, insert it from the bottom, and stop when you reach about 1/2" away from the stem. Rotate, and gently remove. Should work like a charm. The stem will remain intact. Cheers, Char
Kirk B •Hello Adam - absolutely you can try Vanilla extract or another flavoring of your choice, such as Almond extract. I would suggest that you try it until you achieve the profile you are looking for. Bravo on your thinking outside of the box and working with flavors! Cheers and thanks for learning with Rouxbe! Chef Kirk
Eric W • Rouxbe Staff •Barbara, to core a pear, a coring tool is necessary. It's a cylindrical hand-tool. Alternatively, you could slice the pear in half and remove the core by cutting a V-notch. This method does not provide as dramatic a presentation, but it sure tastes good!
Char N • Rouxbe Staff •Hi Patricia, Thanks for writing, I often use a potato peeler or apple corer, insert it from the bottom, and stop when you reach about 1/2" away from the stem. Rotate, and gently remove. Should work like a charm. The stem will remain intact. Cheers, Char