A taste for all seasons. We all have cravings for something sweet. This aromatic, light, and visually pleasing desert will satisfy all foodies.
Valentines day is around the corner. This is a beautiful offering for the gathering of friends or the finish to a romantic dinner at home…
Pan poached Pears for a winter’s day.
Makes 8 servings
For the poached pears
4 ripe but firm Bosc or other pears with stem (then peeled and cut in half)
2 whole star anise
1/2 teaspoon cinnamon
juice from 1 orange
1 cup merlot or other red wine
1 cup of Sparkling cider
1 tablespoon natural cane sugar
5 sprigs of thyme ( one for poaching liquid)
1 lemon1 tablespoons unsalted butter
3/4 cup heavy creme ( organic)
1 teaspoon confectioners sugar
dash of vanilla
Peel pears and squeeze lemon juice over them until ready to use.
In a large saute pan over low-medium heat, add the first 8 ingredients. Then add pears. Poach for approximately 15-20 minutes. Spoon liquid over pears often while cooking.. Insert knife to see if tender, but still firm. Take pears out of liquid and set aside in a bowl, covered loosely with plastic wrap. Can be made hours ahead.
Bring liquid to a boil. Then decrease heat to low and reduce to half. About 30-40 minutes. When reduced,strain the liquid and put back in pan. Whisk in the butter. Can be made ahead and reheated when ready.
In a stand mixer with whisk attachment or by hand , add all 3 ingredients and whip until soft peaks appear. Can be made ahead and kept in refrigerator.
To complete – Spoon heated liquid in each plate that has rounded edges or in shallow bowls. Place each pear on top and add fresh whipped creme on pear. Add a twig of thyme for garnish.