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Gluten Free Cookery Poached Pears with Red Wine Reduction

Kitchen Alchemy with Laurie Richardone

 

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

     Whipped creme

3/4 cup heavy creme ( organic)

1 teaspoon confectioners sugar

dash of vanilla

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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.

Whipping Creme

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.

Bon Appetito


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