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Dec 9, 2015 · Poached pears make the ideal winter warmer as they’re comforting, look fabulous and take no time at all to prepare. In this method of gentle, stove-top cooking, the pears are slowly simmered with all sorts of syrups and spices to bring out their delicate and distinct flavours.
Sep 15, 2024 · Yes, poached pears can be made ahead of time. Store them in their poaching liquid in the refrigerator for up to 3 days. They can be served chilled or gently reheated before serving.
- What Is Poaching?
- The Best Pears For Poaching
- How to Serve Poached Pears
There are two types of poaching methods—shallow and deep. With shallow poaching, the ingredients are partially submerged in the poached liquid. Deep poaching requires the food to be completely covered in liquid. While the type of poaching method you choose will depend on what you're poaching, each technique will start with cold ingredients. By slow...
Our go-to varieties of pearsfor poaching are Bosc, Anjou, and Bartlett. Each of these pears is quite firm, so they hold their shape and texture when cooked. When choosing your pears at the farm stand or supermarket, look for pears that are still firm and just beginning to ripen. These will be packed with flavor, but won’t dissolve or become mushy w...
Eat the poached pears with a spoon and knife with a drizzle of poaching liquid.Serve over a bed of mascarpone, ricotta, or crème fraîche.Drizzle with honey or maple syrup and top with a generous dollop of lightly sweetened whipped cream.Top with a scoop of vanilla ice cream or lemon sorbet and a drizzle of store-bought or homemade caramel sauce.- (146)
- 1 min
- Dessert
Masterchef contestant Steve warmed the judges' hearts with his delicious seven-part poached pear dessert. We've simplified the process so you can have a go yourself!
- Choose the right variety of pear. Like many fruits, pears come in a range of varieties, distinguished by taste, shape, color, and texture. Most pears are great to eat raw, but some varieties do double duty and are equally wonderful to enjoy after being cooked.
- Avoid overripe, bruised, or underripe pears. Once you determine the variety of pear you want to poach, choose pears at peak ripeness. Catching pears at their peak can be tricky, but there is an easy trick for determining if a pear is ripe enough for poaching.
- Peel the pears before poaching. Before you poach your pears, it's important to peel them because the skin on the pear acts as a barrier that, if not removed, will prevent flavor from reaching the flesh.
- Replace some of the water in the poaching liquid with wine or juice. A basic fruit poaching liquid consists of water and a sweetener; in other words, simple syrup.
You can make the pears up to two days ahead and chill them in the fridge, or serve them warm or at room temperature. To make the sauce, bring the poaching liquid to a boil again and cook it until it is reduced by half and becomes syrupy.
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Sep 25, 2024 · This simple recipe for poached pears couldn't be easier to cook, making it a brilliant choice for a make-ahead dinner party dessert.
