White Wine Poached Pears

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Sticky toffee pudding is my favorite autumn dessert, and I think it’s extra special with the poached pear and pear caramel. They add a little brightness and really taste like fall. - xx, Jamie

Pears are gently poached in a white wine syrup, but you can also use red wine. It’s a simple preparation that asks very little, and one we return to each year when pears come into season.

If you’re using a dessert or sweeter wine (like Sauternes), adjust the amount of sugar so the poaching liquid isn’t overly sweet. And if you’re serving these poached pears alongside sticky toffee pudding, we recommend going easy on the warming spices. The vanilla and lemon will give the pears just enough brightness against the sponge cake.

Poached Pears
serves 6

Ingredients

• 6 pears (Anjou or Bosc both hold up well to being poached)

• 1 bottle white wine

• 2 cups water, or as needed

• 250 grams sugar

• 1 lemon rind, pith removed

• 1 vanilla bean, split

• warming spices such as 1 cinnamon stick, 3-4 cloves, 1 star anise

Equipment

• vegetable peeler

• sauce pan

• cake tester

Preparation

1. Carefully peel all the pears, trying to keep their shape as best as you can. Place the pears in acidulated water as you’re peeling the rest so they don’t oxidize. We like to leave the stem on for dramatic presentation.

2. Combine the wine, sugar, aromatics, and spices over medium high heat, stirring so the sugar dissolves. Once dissolved, reduce the heat to a low simmer.

3. Place the peeled pears into the simmering liquid, adding water if needed to ensure they’re submerged, and cover with a cartouche (see below).

4. Simmer the pears on low for about 30 minutes or until tender, turning the pears often. Test the pears by sticking a cake tester through the flesh. If there’s little to no resistance, the pears are done.

5. Remove from the heat and transfer the pears to another vessel before reducing the syrup down by half. Pour the syrup over the pears, allow to cool to room temperature, cover, and refrigerate. The poached pears will keep for about 5 days in the refrigerator.

A cartouche is a parchment paper lid. It helps trap steam, reduces evaporation, and prevents a skin from forming on the surface. In this case, it helps keep the pears from bobbing too far out of the liquid.

To make a cartouche:

1. Fold a piece of parchment in half, then in half again (like a homemade card).

2. Starting with the folded tip, fold it on the diagonal onto itself to form a narrow triangle.

3. Cut off about 1/4 inch off the tip of the triangle to make a hole in the center. The hole allows some steam to escape.

4. Hold the folded triangle over the pan, with the tip in the center to measure the radius. Cut the opposite end in a slight arc where it meets the rim of the pan. Unfold the cartouche. You now have a circle and can place it directly on the surface of the liquid.

Questions about the recipes? Email britt@parisdiningclub.com