How to Make Pear Desert (July, 04 2016)
- a Pinch of Saffron
- 4 medium-size pears, e.g. Bosc, Bartlett or Anjou
- 1/2 of cup sugar
- 1 bottle sweet red wine or white wine
- 1 whole of cinnamon stick
- 1 vanilla bean, cut in half lengthwise
- 1 lemon peel
- 1 cup of Rose water
- 1 orange peel
- 1-2 whole seed of Cardamom seeds
- 1 whole bay leaf
- 2 whole cloves
- 1 star anise
1. Peel of the pears and put them in a saucepan. Add vanilla bean, sugar, wine, orange peel, cinnamon stick, bay leaf, star anise, Saffron, cloves, and rose water and then pour enough water to cover the pears.
2. Boil the liquid over high heat. Reduce the heat to medium and stir occasionally very gently until the pears are pierced, which will take about 15 min. Then bring the saucepan down from the heat and let the pears cool off.
3. Make use of slotted spoon to scoop the pears onto a plate. Use a sieve to pour poaching liquid over a bowl. Throw away the oils and pour liquid back into the pan. Set over a medium to high heat and boil until the liquid turns to a syrup, which will take around 45 min. Then let the pears cool off and place in an airtight container.
4. Arrange pears on a plate when ready to serve and spray poaching liquid on them.
- Use only ripe pears; they shouldn’t be overripe or underripe.
- Carefully peel the pears to avoid damaging their stems.
- Make the pears to stand upright in dish by cutting a little amount off the bottom.
- Place the pears in a bowl of cold water with lemon juice if you’re peeling so many of the pears at once. This will prevent the pears from discolouring until you’re set to start poaching.
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