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Post by pookie on May 13, 2009 9:04:55 GMT
6 medium pears 1 cup sugar 1 pint water 1 pint white wine grated ring of 1 lemon 1 dessertspn lemon juice 4 whole cloves 2 inch cinnamon stick
Peel pears thinly,keeping a good shape and leaving stalks in place.Place pears and remaining ingredients in saucepan. Liquid should just cover pears; if necessary add more water and wine in equal proportions. Cover and simmer gently 20 mins ( depending on ripeness of pears),or until tender. Strain syrup, pour over pears, refridgerate
Red Wine Substitute white for red. refridgerate pears when cooked. For jellied glaze on pears,dissolve 1/2 PKT port wine jelly crystals in 1/2 cup boiling water; cool. Brush the jelly glaze over pears. Repeat the brushing several times if a rich glaze is desired.
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Post by traveler63 on Jun 5, 2009 20:35:02 GMT
Great recipe. I have one that uses lavender in the poaching liquid. Also, puff pastry. What I did was make a cardboard templete of the pear. Then I used the templete on room temperature puff pastry and made a cut out about 1/4 to 1/2 inch bigger. I brushed the puff pastry with an egg wash, laid the poached pear on the pastry and baked it for about 10 minutes or until the pastry puffed and turned light golden brown. (the pears were already poached, so it doesn't take long). Then I topped it with a lavender honey. We opened a really good French Sauterne and wow!!!! even if I do say so myself. This was really wonderful.
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Post by bixaorellana on Jun 10, 2009 1:47:19 GMT
I am most intrigued by both of these lovely recipes.
Trav63 ~~ to poach the pears in lavender liquid, would one use Pookie's recipe and substitute lavender for the cinammon and cloves? About how much?
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Post by traveler63 on Jun 10, 2009 2:14:21 GMT
Bixa: Yes you would substitute for the cinnamon, etc. I bought cullinary lavender on line from Hood River Oregon www.lavenderfarms.net. You use very little because the lavender is strong.
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