How to Poach Pears?

Poached Pears with Vanilla Cream


Dried Hibiscus, Apple juice & spice infuced Pears served over Vanilla flavoured cream & crushed Walnuts and Pistachios.

In a Saucepan, add
* 1 cup Apple juice
* 1/2 cup crushed dried Hibiscus flowers soaked in 1/2 cup warm water.
* 1/4 cup sugar
* 1 Cinnamon stick, 2 cloves, 2 green cardamoms.
* 2 peeled, cored & halved Pears.
* 2 cups water.
*1/2 tsp Vanilla Essence

Cover the Pears with piece of butter paper.
Put the lid on and let come to a rolling boil, reduce the heat and let it simmer for 15 to 20 minutes until the Pears are tender and cooked. Discard the butter paper.

Transfer the Pears into a bowl with 3/4th poaching liquid and let them cool down completely. Refrigerate for minimum 2 hours ( or overnight) before serving.

Reduce the remaining 1/4th poaching liquid on a medium flame for 5 minutes, cool it down and set aside.

Vanilla Cream: Mix well
* 1 cup of chilled thick cream
* 1Tbsp Sugar
* 1/4 tsp Vanilla Essence.

Serving: Spread the vanilla cream on the dessert plate and keep the cool and keep the Pears over it.
Drizzle some reduced poaching liquid and Ganesh with crushed Walnuts and Pistachios.

TIPS:

* You can replace Hibiscus flowers with Saffron strands to make Golden Poached Pears.
* Pears can be served with mascarpone cheese/ ice cream / custard.
* Reserve & store the poaching liquid in the refrigerator to be reused for poaching.

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