![]() You can fit a sheet of parchment over the simmering pears to hold in the heat and moisture, and to ensure they cook more evenly (Thanks, David Lebovitz!) You know they are done when you pierce them with the tip of a knife, and feel no resistance whatsoever. If the pears don't have enough liquid, you will have to keep turning the fruit every 5 to 10 minutes to ensure they poach evenly on all sides. Make sure you prepare enough poaching liquid to fully immerse the pears. Once the liquid is simmering, add the pears, Simmer for about 30 to 40 minutes or until the pears are tender and the liquid is thickened, like syrup. Add water, sugar, honey, cinnamon stick, star anise, Orange Peel and vanilla bean or extract.Ĭook:Bring the ingredients to a boil and reduce the heat to low. Prep: Wash and Peel the Pears and cut them in half or quarter.Ĭombine ingredients. Spices: Get creative here, you can use cinnamon sticks, cloves, nutmeg, star anise, ginger, Vanilla bean or vanilla extract, Lemon peel, orange peel, or even the pear peels themselves. To sweeten: Brown or cane sugar, honey, agave, maple syrup, whatever sweetener you like This delectable caramelized pear tart bakes in a skillet with the crust on topwhen its done, invert it, and youve got a tasty and elegant dessert thats. ![]() If you decide to use Red wine, It will give the pears and beautiful red color!īase: wine (red or white), water OR a fruit Juice Puff pastry and a simple cherry filling made with frozen cherries bake into a rustic-looking cherry pie, with a light, tender and flaky crust, thats both beautiful and delicious. For this particular recipe, I went with Vanilla, a Cinnamon stick, sugar, honey, orange peel, Star Anise and of course Water but again You can poach pears in any flavourful liquid that you choose. I have poached Pears in red wine, white wine or a simple vanilla syrup. You can also choose whichever pears you like BUT they have to be firm and not overly ripe. Juicy pear that comes in red and green varieties.Īnjou pears are firm in texture, making them very versatile. They have a firm, dense flesh than other pear varieties, so they are ideal for use in baking, broiling or poaching. Some people might disagree but this is where YOU have to experiment and see which you like best.īartlett variety comes in two colors: green and red.īartlett pears are traditionally used for canning.Ĭan bruise easily if not handled delicately I used the three that I mention below and all held up very well during poaching. Let’s talk about which pears you should/could/want to use for poaching, I poached three different kinds and to be quite honest, they all tasted amazing but you need to choose a ripe and firm pear of a variety that holds its shape well during cooking and baking. Its quite simple as long as you understand the method and which pears to use. Before I talk about How to make these Pastry Tarts, lets first talk about how to poach a pear.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |