How to poach a pear
Tuesday, May 23rd, 2017 | Food
Recently, I’ve given in to the sheer volume of people telling me I should be watching MasterChef, and jumped it. I’m enjoying it. But it also really undermines my confidence in my cooking: how does everyone on there know how to make their own pasta?
For dessert, they’re always poaching pears. That doesn’t take that much skill, does it?
It does look impressive, though. So I thought I would dive in.
For this, I filled a pan with water and dissolved some sugar in it. I then used a dessert pair and poached them for around 15 minutes. Results were okay. It was served with a vanilla cream.
For attempt two, I poached the pears in red wine. This involved a bottle of merlot (because that is what I had to hand) and some conference pears. I poached them for an hour to get them really tender and allow the colour to sink in on all sides. Along with the sugar I dissolved in the red wine, I also added some cinnamon and star anise.
I served it with some lemon curd. The tartness adds some nice contrast to the sweetness of the pair. A few pomegranate seeds and a simple biscuit crumb finished the dish.
Recently, I’ve given in to the sheer volume of people telling me I should be watching MasterChef, and jumped it. I’m enjoying it. But it also really undermines my confidence in my cooking: how does everyone on there know how to make their own pasta?
For dessert, they’re always poaching pears. That doesn’t take that much skill, does it?
It does look impressive, though. So I thought I would dive in.
For this, I filled a pan with water and dissolved some sugar in it. I then used a dessert pair and poached them for around 15 minutes. Results were okay. It was served with a vanilla cream.
For attempt two, I poached the pears in red wine. This involved a bottle of merlot (because that is what I had to hand) and some conference pears. I poached them for an hour to get them really tender and allow the colour to sink in on all sides. Along with the sugar I dissolved in the red wine, I also added some cinnamon and star anise.
I served it with some lemon curd. The tartness adds some nice contrast to the sweetness of the pair. A few pomegranate seeds and a simple biscuit crumb finished the dish.