Cab' Poached Pears- S. Wong

A decadent, warm dessert served with vanilla ice cream. Polar opposites come together to make a tantalizing sweet ending to any gourmet meal.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 1 hour

TOTAL TIME: 1 hour and 10 minutes

INGREDIENTS:

4 ripe pears
I cup Cabernet Sauvignon
½ cup water
½ cup sugar
Zest of 1 orange
1 cinnamon stick
1 clove

Candied ginger, for garnish

METHOD OF PREPARATION:

1.      COMBINE the wine, water, and sugar in a medium sauce pan.

2.      BOIL mixture and stir until sugar dissolves.

3.      REDUCE heat to a simmer.

4.      STIR in orange zest, cinnamon stick, and clove.

5.      PEEL the pears, slice in half and remove core with a melon baler. Leave the stem on. Arrange them in poaching liquid.

6.      KEEP a steady simmer over medium-low heat. Occasionally rotate the pears. Pears are done when they are soft to the core when stuck with a knife.

7.      REMOVE pears to a bowl with a slotted spoon.

8.      RETURN liquid to a boil and cook until syrupy.

9.      SERVE each pear with the reduced poaching liquid as a sauce, and accompany with 2 scoops of vanilla ice cream.

10. ADD candied ginger as garnish, if desired.

 

CHEF’S TIPS

• Try Bosc pears. They tend to be just the right firmness for poaching.
• For a richer flavor and deeper color, allow pears to sit in the poaching liquid (after simmering for an hour) over night. The next day, start at Step 7 and finish the recipe.
• Serve with any ice cream flavor.
• Garnish with the orange zest from the poaching liquid, mint leaves, or whipped cream.