Cabrales Stuffed Poached Pears Peras Cabrales Recipes

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EASY POACHED PEARS



Easy Poached Pears image

Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 8

Zest of 1 lemon, cut into thin strips
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
3 cups apple cider
1 cup water
8 Bosc pears (with stems), peeled and cored from bottom
Lemon sorbet, for serving (optional)

Steps:

  • In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
  • Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
  • Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

Nutrition Facts : Calories 128 g, Fat 1 g, Fiber 3 g, Protein 1 g

POACHED SECKEL PEAR WITH POMEGRANATE, CABRALES CHEESE, AND SZECHUAN PEPPER ICE CREAM



Poached Seckel Pear with Pomegranate, Cabrales Cheese, and Szechuan Pepper Ice Cream image

Provided by Francois Payard

Categories     Ice Cream Machine     Cheese     Dessert     Freeze/Chill     Poach     Pear     Chill     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 22

Szechuan Pepper Ice Cream
3 cups (750 g/26.4 oz) whole milk
1 cup plus 1 Tbsp (250 g/8.8 oz) heavy cream
3 Tbsp plus 1 tsp (20 g/0.7 oz) Szechuan peppercorns
8 1/2 large (160 g/5.6 oz) egg yolks
3/4 cup plus 2 Tbsp (180 g/6.3 oz) granulated sugar
Poached Pears with Pomegranate
4 cups (1 kg/2.2 lb) pomegranate juice
3 to 5 turns freshly ground black pepper
8 Seckel pears, peeled (you will core them after they are poached)
Pomegranate Sauce
2 cups (500 g/17.6 oz) poaching liquid from Poached Pears with Pomegranate
Baked Almond Diamonds
8 3/4 Tbsp (125 g/4.4 oz) unsalted butter
1/2 cup plus 2 Tbsp (125 g/4.4 oz) granulated sugar
1 1/3 cups (125 g/4.4 oz) almond flour
2 large (100 g/3.5 oz) eggs
1 Tbsp plus 1 tsp (10 g/0.35 oz) all-purpose flour
Assembly
4 oz (113 g) Cabrales cheese, cut into eight 1/2-inch-thick slices
Special Equipment
ice cream machine; pepper mill; 9-inch square baking pan; 2-inch-long by 1-inchwide diamond-shaped pastry cutter

Steps:

  • Szechuan Pepper Ice Cream
  • 1. In a medium saucepan, combine the milk, cream, and peppercorns and cook over medium-high heat until the mixture comes to a gentle boil. Remove the pan from the heat, cover, and allow to infuse for 20 minutes.
  • 2. Strain the milk mixture and return it to the saucepan. Reheat until the mixture just begins to boil. Remove from the heat.
  • 3. In a medium bowl, whisk together the egg yolks and sugar vigorously until pale. Whisk about 1/2 cup of the hot milk mixture into the yolks, then return this mixture to the saucepan with the remaining milk mixture and cook over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and reaches 175°F (79°C) on an instant-read thermometer; do not let the mixture boil, or the egg yolks will curdle. Remove the pot from the heat. Pass the ice cream base through a fine-mesh sieve into a bowl. Set the bowl in an ice bath and stir frequently until cold. Cover the bowl and refrigerate the ice cream base for at least 4 hours.
  • 4. Process the base in an ice cream machine according to the manufacturer's instructions (be careful not to overchurn the ice cream or it will become grainy). Transfer the ice cream to an airtight container and freeze until ready to serve.
  • Poached Pears with Pomegranate
  • 1. In a medium saucepan, bring the pomegranate juice and black pepper to a boil over medium-high heat. Add the pears and reduce the heat to medium-low. Poach the pears in the simmering juice until tender, about 15 minutes. Cool completely at room temperature.
  • 2. Transfer the pears, still in the liquid, to an airtight container and refrigerate until ready to serve.
  • Pomegranate Sauce
  • Pour the poaching liquid in a small saucepan and bring to a boil over medium-high heat. Continue to boil the liquid until it has reduced by half, about 15 minutes. Pass the syrup through a fine-mesh sieve into a bowl and cool.
  • Baked Almond Diamonds
  • 1. Preheat the oven to 375°F (191°C). Coat the bottom and sides of a 9-inch square baking pan with nonstick cooking spray.
  • 2. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until creamy and well blended, about 2 minutes. Add the almond flour and mix until blended. Reduce the mixer speed to medium-low and add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Add the flour and mix until blended. Scrape the almond mixture into the prepared pan, smoothing it into an even layer. Bake for 18 to 22 minutes, or until golden brown. Place the pan on a wire rack and cool completely.
  • 3. Using a 2-inch-long by 1-inch-wide diamond-shaped pastry cutter, cut out 8 diamonds of baked almond cream. Store in an airtight container until ready to use.
  • Assembly
  • Cut each Poached Pear with Pomegranate in half crosswise and remove the cores from the bottom halves. Place each pear bottom standing up on a plate and top with a slice of Cabrales cheese. Replace the pear tops. Glaze the pears with some of the Pomegranate Sauce, letting some of the sauce drip onto the plates. Place a Baked Almond Diamond on each plate and top with a scoop of Szechuan Pepper Ice Cream.

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