Pears Poached In Mead Recipes
PEARS POACHED IN MEAD
Found recipe in Irish Abroad which says: Pears are often poached in red wine or port, which adds both color and flavor, but I find them even sweeter when the poaching liquid is made with Bunratty Mead. The silky cheese accompaniment - a blend of Irish blue cheese and Italian mascarpone, a soft, triple-cream cheese - is a luxurious addition. Can't wait to try this. Posted for ZWT8 Ireland.
Provided by Jostlori
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan over medium heat, bring the mead, sugar, water, cinnamon sticks, and orange zest to a boil. Cook for 6 to 8 minutes, or until the sugar dissolves and the mixture is syrupy.
- Reduce the heat to low, add the pears, and simmer, covered, for 25 to 35 minutes, or until the pears are tender. Turn the pears with tongs 2 or 3 times during cooking.
- Remove from the heat and let the pears let cool in the poaching liquid.
- Strain the liquid.
- In a small bowl, whisk together the mascarpone and blue cheese until blended.
- To serve, stand a pear in the center of each of 6 dessert plates, spoon some syrup over them, and place a dollop of the cheese mixture next to each.
Nutrition Facts : Calories 266.8, Fat 5.7, SaturatedFat 3.5, Cholesterol 14.2, Sodium 266.7, Carbohydrate 53, Fiber 5.5, Sugar 42.5, Protein 4.7
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- Make the poached pears by first peeling the pears, slicing them in half, then using a melon baller or small spoon to scoop out the seeds. Place pear halves in a medium saucepan and add the remaining ingredients. Bring the liquid to a boil, then reduce heat to a lower simmer and poach pears until a knife pierces the pears easily, about 10-15 minutes. Let cool to room temperature, remove cinnamon stick and discard it, then transfer pears and liquid to a glass or ceramic bowl and cover. Refrigerate overnight or up to 3 days.
- Make the crust by combining the flour, sugar and salt in a large bowl. Stir vigorously with a balloon whisk until ingredients are evenly distributed. Cut the butter into 1/2-inch chunks and sprinkle over dry ingredients. Using your fingers and hands, toss the butter in the dry ingredients to coat, then smash into thin slivers, breaking them up as you go. Once they’ve been broken into pieces about the size of peas, add the egg yolks to the 1/2 cup of water and beat together with fork. Drizzle over the butter and flour. Toss with a fork until the dough starts to come together. If the dough looks dry, add the additional tablespoon of water. Massage the dough with your hand to form a cohesive dough, then flatten into a disk about 1-inch thick and wrap with plastic wrap. Refrigerate the dough for 1 hour or up to 24 hours.
- Once the dough has chilled, preheat the oven to 375°F. Make the frangipane filling by combining the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the butter is fluffy and clings to the side of the bowl, about 2 minutes. Add the egg and beat to incorporate. Scrape down the side of the bowl and add the vanilla, almond extract, and salt. Mix to incorporate, scrape down the side again, then add the almond meal and 2 tablespoons of the pear poaching liquid.
- Dust a clean surface with flour, then roll out the dough to a 15-inch round circle. Slip the dough onto a piece of parchment paper (if it hangs over the edges of the paper a bit, don’t worry, you’ll be folding in the edges). Spread the frangipane filling into the middle of the dough, leaving about a 2-inch border all the way around the edge of the dough. Cut each pear half into 3 slices and arrange them in concentric circles on top of the frangipane. Once the center is filled with pears, fold the dough edges over the pears, “pleating” the dough to make it fold around the pear in a circle. Once folded in, you should have about 2-inches of dough folded over the pears, and a hole about 7-inches wide exposing the pears in the center.
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