Wednesday, August 10, 2005

Desserts: Minted Poached Pears (Serves 6)

2 cups water  (570 ml)
2 cups red wine  (570 ml)
1 cup sugar  (225 g)
1 lemon
3 4" sprigs fresh mint (10 cm)
6 firm pears with stems
6 oz. Parmigiano Reggiano in large nuggets  (170 g)
6 sprigs fresh mint for garnish

In a saucepan, combine water, wine, sugar.  Bring mixture to a boil, stirring until sugar dissolves.  Cut lemon peel into long strips, free of the bitter white pith.  Juice the peeled lemon.  Add peel, juice, mint to wine mixt.  Remove from heat.
Leaving stem attached, peel each pear.  Cut a thin slice off each pear bottom and quickly, to avoid discoloration, stand pears upright in wine mixt.  Return to med-hi heat and bring to gentle simmer.  Adjust heat so liquid does not boil.  Cook pears 15-30 mins, depending on ripeness.  Test regularly with a skewer.  When tender throughout, pears are done.  Allow to cool in liquid for 30 mins.
Remove pears and strain paoching liquid into a small saucepan.  Bring to a boil and cook 15-20 mins, until it coats a spoon in a light sticky syrup.  If desired, cool syrup and rewarm before serving.
To serve:  spoon or brush a small puddle of warm syrup onto each plate.  Place a pear in the center and arrange several nuggets of cheese next to it. Garnish with mint sprigs and serve immediately.

0 Comments:

Post a Comment

<< Home