Poached Pears With Parmigiano Recipes

POACHED PEARS

Steps:

• In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
• Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.

POACHED PEARS WITH QUINCE PASTE IN PARMESAN CLOAKS

Steps:

• Peel pears, leaving stems intact, then core from bottom with melon-ball cutter to create a 2 1/2-inch-deep cavity. Rub pears all over with lemon juice in a large bowl.
• Bring wine, sugar, vanilla bean, and zest to a boil in a wide 6-quart heavy pot (at least 12 inches in diameter) over moderate heat, stirring until sugar is dissolved. Add pears, arranging them on their sides in 1 layer, along with any lemon juice from bowl (pears will not be covered by liquid), then reduce heat to low and poach pears, covered, turning occasionally, until just tender, 15 to 20 minutes. Carefully transfer pears with a slotted spoon to a 13- by 9-inch baking dish, standing pears upright and reserving liquid in pot.
• When pears are cool enough to handle, fill cavities with quince paste and stand pears upright in dish again.
• Boil liquid in pot over high heat until syrupy and reduced to about 3/4 cup, 10 to 15 minutes. Pour syrup over pears and cool, basting occasionally with syrup. Chill, covered, basting occasionally with syrup, until cold, at least 2 hours.
• Drizzle each pear lightly with syrup and slip a parmesan cloak over stem. Serve with cheese shavings on the side.

POACHED PEARS

Steps:

• Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
• Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
• Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
• When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

POACHED PEARS WITH PARMIGIANO

Steps:

• In a large saucepot, combine ice wine, balsamic vinegar, honey, cinnamon and cloves. Add pears. Bring to a boil and then lower and simmer until pears are tender, about 20 minutes. Remove pears with a slotted spoon.
• Let poaching liquid simmer until reduced to about 1/4 cup, with a thick and syrupy consistency. Melt butter in a large saute pan over medium-high heat. Add pears and sear until caramelized. Cut the parmigiano-reggiano into rustic chunks and arrange them on a platter. Transfer the caramelized pears to the platter next to the cheese.
• Drizzle everything with the reduced ice wine syrup.