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- 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.
Sep 15, 2024 · Pears should be poached for about 20-30 minutes, depending on their size and ripeness. They are ready when tender but still holding their shape, which you can check by inserting a knife into the flesh.
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!
Recipe Tips. Choose ripe but firm pears to ensure they hold their shape during poaching. Use a good-quality red wine, like merlot, for a rich and flavorful poaching liquid. Adjust the sweetness by adding more or less sugar, depending on your preference. Don’t overcook the pears; they should be tender but still have a slight bite.
- Dessert
- 150
- British
Poaching pears is one way of dealing with all those hard unyielding fruits in the shops: somehow, however wooden they felt raw, poached they become infused with a juice-bursting plumpness. Indeed, when poaching, you actually don’t want the pears to be ripe. I have to say, though, that I have a real fondness for tinned pears here.
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.
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In this article, I will show you how to make Mary Berry’s poached pears in red wine, step by step, with tips and tricks along the way. You will learn how to choose the best pears for poaching, how to prepare the poaching liquid, how to cook the pears until tender but not mushy, and how to serve them with a rich and glossy sauce.
