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Categories:
bosc pears sweet dessert wine sugar cinnamon cloves bay leaves orange zest lemon juice lemon zest arrowroot
Viewed: 37 - Published at: 5 years agoIngredients
- 3 bosc pears (Peeled & Cored)
- 750 ml sweet dessert wine (*Sweet Cyndee's Wine)
- 14 cup fine sugar
- 1 cinnamon stick
- 3 whole cloves
- 2 fresh bay leaves
- 1 tablespoon orange zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons arrowroot
Method
- Place the pears into a bowl of lemon water.
- Combine wine, sugar, cinnamon stick, whole cloves, bay leaves into a shallow braising pan and stir well.
- Bring poaching liquid to a full boil.
- Reduce to a very slow simmer.
- Add pears, orange zest and lemon zest.
- Cover pan with bakers paper.
- Poach pears for 25-30 minutes or until the pears are tender.
- Remove pears from the wine with a slotted spoon and keep warm until service.
- WINE SAUCE.
- Reduce wine by half.
- Wisk together arrowroot and 1-tablespoon cold water in a small bowl.
- Wisk arrowroot into wine reduction and simmer for 3-4 minutes or until sauce thickens.
- Remove bay leaves and discard.
- Strain warm wine sauce with a chinoise or fine sieve and hold warm for service.
- Service:.
- Drizzle warm Wine Sauce over bottom of the plates.
- Place a warm pear on the plate and fan.
- Drizzle warm sauce over pear, garnish and serve.
- Garnish with Fresh Blackberries and Fresh Mint Sprigs.
- *The Wine is fron the Antelope Valley Winery, Palmdale, Calif.
