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Poached Pears with Vanilla

Source of Recipe

From "How to Cook Everything: Thanksgiving" by Mark Bittman


Recipe Introduction

"Pears can be poached at any stage of ripeness, with sugar added to the cooking water making up for any lack of fully developed natural sugars. So even with an unripe pear, this becomes an impressive, light dessert—and one that is easy to make and prepare ahead of time."

List of Ingredients

â—¦ 2 ½ cups sugar
â—¦ ½ vanilla bean, split lengthwise, or one 3-inch cinnamon stick
â—¦ 4 pears, any kind


Recipe

Combine the sugar and vanilla or cinnamon with 5 cups water in a medium saucepan (large enough to accommodate the pears) over high heat. Peel the pears, leaving their stems on. Core them by digging into the blossom end with a melon baller, spoon, or paring knife.

Lower the pears into the boiling water and adjust the heat so that it simmers gently. Cook, turning the pears every 5 minutes or so, until they meet little resistance when prodded with a thin-bladed knife, usually from 10 to 20 minutes. Turn off the heat and allow to cool in the liquid.

Transfer the pears to serving plates. (At this point, you may cover and refrigerate the pears for up to a day; bring to room temperature before serving.) Reduce the poaching liquid in a pan over high heat to a cup or less (this can also be stored for a day), then spoon a little over each pear before serving.

Makes 4 servings



• Pears Poached in Red Wine:
Dessert meets after-dinner drink. Substitute 1 ½ cups water, 1 ½ cups red wine, ¾ cup sugar, one 3-inch cinnamon stick, and 1 lemon, sliced, for the poaching liquid.