Poached Seckel Pears With Clove Granite - water

Method

• For the granite, combine the water, cloves and light-brown sugar in a saucepan and bring to a boil.
• Reduce heat and simmer for 15 minutes.
• Set aside to cool.
• Remove the cloves and stir in the vinegar.
• Pour into a shallow metal pan and place in the freezer.
• Freeze until firm but not frozen solid, about 2 hours, stirring every 20 minutes.
• For the pears, combine the wine, cloves, honey and nutmeg in a nonreactive saucepan and bring to a boil.
• Reduce to a simmer and add the lemon and orange slices and the pears.
• Cover and simmer until the pears are tender, about 15 minutes.
• Remove the pears and fruit slices with a slotted spoon and set them aside.
• Raise the heat and simmer the poaching liquid until reduced to 1 cup, about 30 minutes.
• Set aside to cool.
• Coat 4 plates with the poaching liquid and place 3 pears in the center of each plate.
• Arrange the orange and lemon slices around the pears and place a scoop of the granite beside them.
• Serve immediately.