I'm always disappointed when my hectic schedule prevents me the few precious moments to share the events in my kitchen. For sure, when days -- or regrettably a week or so -- pass, it's not because my kitchen is closed down. Quite the contrary!! It has been delightful, and full-on. Wines, dinners, desserts... One in particular captivated my imagination. A first for me in my kitchen: Poached Pears.
The recipe I used captured my attention because it was paired with a chocolate syrup. The combination of a spiced poaching liquid and chocolate was intriguing. It seemed too easy. Until I read the recipe! Half of the ingredients listed didn't even appear in the instructions. I had to get inventive.
When all was said and done I was delighted. Those that indulged seemed delighted as well. The poached pears were a gorgeous color, tender and succulent with a subtle but spicy roundness.
For service, I thinly sliced the pears and then fanned them on the chilled dessert plate. I cut a round from a flourless chocolate brownie (sure to be the topic of another post!) and drizzled the chocolate syrup over the brownie. It pooled beautifully around the fanned pears.
Since this service, I've spied a number of uses for poached pears, as component parts to salads with hearty meats, and with some of the poaching syrup reduced as a garnish. They are all appealing. And having successfully navigated a difficult recipe with fabulous results, I dare say I'd hesitate again.
Poached Pears with Chocolate Sauce
Poached fruit, as this version of poached pears reveals, is generally lighter in flavor and consistency than its baked or stewed counterparts, which become caramelized and softer during longer cooking. In addition, the use of Dutch cocoa powder creates an accompanying chocolate sauce that is mild and smooth--a perfect complement to the spiced, red wine-infused pears.
Makes 4 poached pears; serves 4
Poached Pears
3 cups Merlot wine
3/4 cup granluated sugar
2 cinnamon sticks
1/2 tablespoon whole cloves
1 vanilla bean
1 1/4 cups apple cider
1 tablespoon juniper berries
peel from 1 lemon, removed with a vegetable peeler
4 firm Bosc or Barlett pears, peeled and cored
Chocolate Sauce
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup unsweetened Dutch cocoa powder, sifted
1 cup heavy cream
Optional Garnish
Fresh spearmint leaves or fresh thyme sprigs
Fresh raspberries
Prepare the Poached Pears:
In a large stainless steel saucepan, add the wine, sugar, cinnamon sticks, cloves and vanilla bean, then apple cider juniper berries and lemon peel; bring to a boil stirring occasionally. Reduce the heat low and allow the wine mixture to simmer.
Carefully stand the pears upright in the liquid. Weigh them down with a heat proof plate to make sure that the pears are evenly submerged in the poaching liquid. Simmer, covered, until the thickest part of the pear can be easily pieced with a metal skewer or knife, about 15 to 20 minutes. Do not overcook.
Meanwhile, fill a large bowl with ice water.
Remove the saucepan from the heat. With a slotted spoon, carefully transfer the pears to the ice water. Once cool, remove the pears from the ice water set aside, allowing them to come to room temperature before serving.
Prepare the Chocolate Sauce:
In a 2 quart heavy bottomed saucepan, combine the sugar, water and cocoa. Whisk to combine. Bring to a boil and immediately remove from the heat. Carefully whisk in the heavy cream.
Set a fine mesh sieve over a medium-sized bowl. Strain the chocolate mixture through the seive, and let cool to room temperature.
To Serve:
Pour 2 tablespoons of the Chocolate Sauce on each dessert plate. Place a pear on each plate on top of the sauce. If desired, drizzle some of the remaining sauce over each pear and garnish.
heavily adapted and changed from the original version that appears in City Tavern Baking & Dessert Cookbook. Copyright © 2003 by Walter Staib.
Chef's Cautionary Note: I found a number of mistakes, omissions and inconsistencies in this cookbook. Unless you have a strong sense of culinary techinique or resources to compare and correct these recipes, I'd look for another selection.
8:47:04 PM 
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