Poached pears with wine and ginger

Mirrored from The OEconomist. You can comment there or here.

More pears! We had two big bags of pears this week, so I used one bag of them — adorable little green pears with a red blush on them — to make these poached pears when some friends came round for dinner.

The pears are simply peeled then poached, whole, in a liquid made of half red wine and half water, with some sliced ginger root and other spices added. Once the pears are cooked (about 15-20 minutes at a gentle simmer) they’re taken out of the liquid and put aside.

Poached in wine and put aside — they’re a beautiful pale pink colour!

After that, the poaching liquid is vigorously boiled til it thickens to a syrup — about a cup or so in volume — which you can then pour over the pears when you serve them.

Served simply with a syrup reduced from the poaching liquid.

We had them by themselves but they would’ve been tasty with some good vanilla icecream or whipped cream.

Poached pears with wine and ginger

More pears! We had two big bags of pears this week, so I used one bag of them — adorable little green pears with a red blush on them — to make these poached pears when some friends came round for dinner.

The pears are simply peeled then poached, whole, in a liquid made of half red wine and half water, with some sliced ginger root and other spices added. Once the pears are cooked (about 15-20 minutes at a gentle simmer) they’re taken out of the liquid and put aside.

Poached in wine and put aside — they’re a beautiful pale pink colour!

After that, the poaching liquid is vigorously boiled til it thickens to a syrup — about a cup or so in volume — which you can then pour over the pears when you serve them.

Served simply with a syrup reduced from the poaching liquid.

We had them by themselves but they would’ve been tasty with some good vanilla icecream or whipped cream.

Mirrored from Chez Skud. You can comment there or here.