Poached Pears

Did you know I'd never poached a pear before?  I'm also not entirely sure I'd ever eaten a poached pear, but it turns out I love them.  Flavorful, fancy-seeming (I love easy, fancy-seeming desserts!), and light -- they are the perfect alternative to heavier holiday desserts.  And versatile -- you can serve them with whipped cream and pomegranate seeds like I did or chocolate or cake or gingerbread.  Mariana -- you and my father might enjoy them with a splash of tequila.  Or by just themselves.  It's not exactly that I'm trying to convince you to make these, it's just I think your life might be a little happier if you did.    Just in case you do make these delicious morsels, I've included the recipe -- with wine, lemon, and vanilla -- that I used below.

 Poached Pears

Adapted from Chez Panisse Fruit

Ingredients

• 1 bottle (or 3 cups) Riesling
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1 tablespoon vanilla (or, if you have vanilla beans 2 (I'd guess) beans, split lengthwise
• Zest and juice of 1 large lemon 
• 6 firm pears, peeled pears (the original recipe called for "not quite ripe Bosc pears" -- I used ripe d' Anjou pears which worked well, but I'd say use at your own risk)

Pour the liquids (water and wine) and sugar into a saucepan.  The trick is getting a saucepan in which you nestle the pears into so they won't float around too much during the poaching (mine was a little large however and it worked out ok).  Dissolve the sugar over medium heat and add the lemon zest and juice as well as the vanilla.

Snuggle the already peeled pears into the pan.  One of the best tips in the original recipe is to cover the pears with a plate and circle of parchment to keep them covered with the poaching liquid.  Bring the liquid to a rolling boil (I like to peak under the parchment paper to make sure) then reduce the heat to low, trying to maintain the liquid at a simmer.  After about 45 minutes or so, the pears should be done.  Again, the original recipe suggested testing their doneness with a paring knife that easily slides easily in and out of the pear flesh.  

Cool the pears in the poaching liquid then scoop them out and set aside (they can be served warm or chilled).    Return the saucepan (with the liquid still in it) to the stove top and reduce over medium heat (the sauce should be thick, but not quite as thick as real maple syrup -- at least I couldn't get mine any thicker).  To serve, drizzle this syrup over the pears or just dip the whole pears in the sauce.  Add any other accompaniments, like whipped cream at your discretion.   

P.S. Has anyone ever noticed how pomegranate seeds resemble kernels of corn?