Poached Pears In Sauternes Recipes

POACHED PEARS IN SPICED RED WINE

Steps:

• Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
• Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
• Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

POACHED PEARS IN SAUTERNES

Steps:

• Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
• Remove the core from the base using a corer or small melon baller. Cut the orange zest into thin strips.
• Combine all the ingredients in a saucepan big enough to hold everything, including the pears. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering. The cooking time will vary according to the ripeness of the pears. Very ripe pears will only take 5 minutes, much less ripe fruit will need up to 15 minutes. As soon as they are ready, turn off the heat.
• Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some of the syrup.

POACHED PEARS IN SAUTERNES

Steps:

• Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk.
• Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
• Remove the core from the base, using a corer or a small melon baller.
• Combine all the ingredients in a saucepan big enough to hold everything, including the pears.
• Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering.
• The cooking time will vary according to the ripeness of the pears.
• Very ripe pears will only take 5 minutes; much less ripe fruit will need up to 15 minutes.
• As soon as they are ready, turn off the heat.
• Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed.
• Serve one or two pears on each plate with a little orange zest and some syrup.

PEACHES IN SAUTERNES

Steps:

• Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold.