Poached Pears
By Julie Culpepper
Oh, how I love the fall season. What a welcomed change in temperatures, scenery, and even the scents of rich, warm spices that fill the kitchen as I seem to enjoy cooking more. The lake is about to diminish for those of us along the two rivers. The water activities are replaced with festivals and fall adventures with family and friends. I love playing on the water but I prefer the latter. Especially since I’m left with the expectations of the return of a newly welcomed springtime and full lake again. We are truly blessed in this region to experience the distinct seasons and all that each has to offer us. Each one is a welcomed change of rhythm and mindset.
I love to use the harvest of pears and apples that are abundant right now. I always have at least one friend or neighbor who offers for me to come pick from their trees. I've learned to juice or pulverize the extras and freeze it in quart bags to use throughout the winter months. Puree is wonderful in soups, stews, muffins and smoothies. Poaching the fresh pears are a great way to enjoy them and easier than you may think. They are delicious, simple and make a lovely presentation. Its important to use firm but ripe pears so they will retain their shape and not turn to mush. The best varieties to choose are Bosc, Anjou, Comice, and Concorde. Pull out one of your deeper platters to serve them that can hold the poaching liquid or “syrup”. I have listed the recipe in it’s simplest version but if you know me , you know that I’m going to tweak it somehow according to what I may have on hand. Just use whatever you have in supply and they will become a sophisticated and beautiful dessert or side dish.
Ingredients
4 Cups liquid ( I’m mixing white wine, white balsamic vinegar and water )
1/4 cup white sugar
1/4 cup brown sugar
6 large pears, washed and carefully peeled
2 tsp. Ceylon cinnamon
1/2 cup honey or maple syrup
1 split vanilla bean or 2 tsp. vanilla extract
1 cup whipped cream
Extra cinnamon stick, vanilla pod and star anise, grated nutmeg for garnish
Instructions
Place the pears in a pot just large enough to be able to cover most of the pears in the liquid. Combine the liquids and spices together in separate large bowl and then pour into the cooking pot. Bring to a boil and then reduce to low and cover with a lid. Simmer about 30 minutes until fork tender. Turn off the heat and allow them to soak up the syrup for an additional 15 minutes. Serve them warm or at room temperature surrounded by some poaching syrup. Garnish the platter with cinnamon stick, whipped cream and some freshly grated nutmeg. Serves 3-6.
