|Energy||435.80 Cal||Protein||0.10 g|
|Lipid||0.03 g||Carbohydrate||113.23 g|
|Fiber||3.58 g||Sugar||107.32 g|
|750.00||gm||WINE||RED (CAN BE WHITE)|
|300.00||gm||PEARS||4 FIRM APPLES|
|2.00||cup||GREEK YOGURT PLN||OR VANILLA, CHEESE, ICECREAM|
|10.00||gm||CINNAMON GROUND||1 STICK|
THE ORIGIN OF POACHED PEARS
Poached pears originate from France. It is a typical French dessert. The French name for the poached pear is ‘Poire a la Beaujolaise’. Thus, it is a continental dish and belongs to the French cuisine. Usually, the poached pear is a decadent dessert. Although, poaching pears in red wine originates from France, there are many versions of it.
Red wine poached pear is a French delicacy. The dish dates back to around the 1864. Auguste Escoffier was responsible for inventing this dessert. However, the first version of poached pear does not poach with red wine. Initially, the poaching of pears was done in a sugar solution. As years passed, this dish underwent many modifications.
The Chinese poach their pears in assorted dried fruits, herbs and also some crystalized rock sugar. This is an indulgent and healthy dessert that belongs to the Chinese cuisine.
INTRODUCING THE DISH OF POACHED PEARS
Finally, there came an attempt that when red wine was the best combination with the pears. And hence, it was best if the poaching of pears was done in the red wine.
To enhance the flavour depth of this dish, you can reduce the red wine poaching liquid to a good thick consistency. This will pair perfectly with the poached pear.
Spices add a great flavour to the dish because the pear soaks up all the aromas into it as it poaches. Hence season the red wine with aromatics like cinnamon, star anise, clove and also mace.
However, while poaching pears in red wine, it is important to remember a few key points.
Have fun and try this quick and decadent recipe!
Peel the pears at your choice best is as the picture, Cut a thin slice off the bottom of the pears so they can stand upright when it comes cooking or plating/serving them. While cooking so you can play with colors depending on how high you cover and work with your spoon.
Halve the vanilla pod lengthways, clean the seeds and put in a large saucepan with the wine, sugar and cinnamon (Lemon and orange peels can be added for a citric touch dont forget to clean the white parts). Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine or at your color choice. The cooking time will very much depend on the ripeness of your pears, should be hard on touch to resist cooking. You can make these up to 2 days ahead and reserve.
Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon on a base of Greek Yoghurt or Ice Cream of your choice.
Conservation: The pears will keep in the syrup in a covered container for a couple of weeks. The syrup can be re-used to poach other fruit, or reduced down further to make a sticky dessert syrup to drizzle over ice cream.
Dessert with red wine - sign me up! Pears soaked in red wine look succulent!!
A simple, easy to make sausage and potato dish. This is both filling and full of energy.
Nutrition Info Per Serving
|Energy||982.17 Cal||Protein||32.90 g|
|Lipid||59.94 g||Carbohydrate||94.26 g|
|Fiber||26.25 g||Sugar||40.96 g|
Crepes Suzette, the world famous Pancake Dessert from France is an elegant dessert that brings fine dining experience to the entire meal!
Nutrition Info Per Serving
|Energy||295.82 Cal||Protein||2.47 g|
|Lipid||17.93 g||Carbohydrate||33.22 g|
|Fiber||0.55 g||Sugar||26.66 g|