PEAR POACHED IN RED WINE PAUL BOCUSE – POIRES A LA BEAUJOLAISE French Cuisine
This is a classic recipe from the Famous French Chef Paul Bocuse 3 Michelin stars.
This Poached pears in spiced red wine make a delicious, tender and versatile dessert with no baking or no butter.
INGREDIENTS
6 large pears
1 bottle of red wine 750 ml (Beaujolais)
1 cup (150g) of sugar
peppercorns
2 sticks of Cinnamon
Nutmeg
Coriander seeds
3 cloves
1 orange (juice and zest)
1 glass of cream de cassis (facultative)
Method:
1- Peel the pears, keeping the stem. Cut the base for easy stand. Remove the core. Once peeled, rub them with a lemon to avoid oxidation.
2- In a medium saucepan add the red wine, the aromats and the pears, bring to the boil then simmer slowly for 10 minutes. Add the sugar and turns the pears from time to time. Simmer for 10 more minutes.
3- Check with a skewer when the pears a cooked. Remove the Pears cool them and leave them covered in the fridge overnight.
4- In the wine sauce add the orange juice and the zest. Reduce until you get a thick syrup. Strain the sauce through a sieve into a bowl.
5- Cool down the syrup, cover it and store it overnight in your fridge.
6- Next day serve the pears cold or at room temperature.
7- Add a small pool of your beautiful syrup on the middle of a white plate (with higher sides) and place the upright pear in the center. Drizzle on the pears some of your beautiful syrup. Add some mint leaves and voila.
This dish is best accompanied with macarons or biscuits like Cats tongue.
Bon Appétit!
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