Sunday, September 26, 2010

Pears Poached in Reisling

When we were getting ready for our wedding in February, CCO and I decided we'd buy all the wine and beer. It would be cheaper that way, we reasoned, since the caterer would be charging a flat fee per person regardless of whether they had anything to drink. And it was cheaper -- even though in a last moment dash, my dear CCO went out and bought several more cases "just in case."

Unfortunately (or fortunately?) he also forgot to keep the receipt. So after the wedding, we had to keep something like six cases of wine. I'm not really complaining. But there are only so many days you want a super sweet riesling. Unless of course, you also have pears. Then it's quite great that you still have two cases of riesling hidden behind the couch.

Eat Rating: Delicious. Not overly sweet, but a nice end to dinner -- especially if you serve with a square of dark chocolate.
Difficulty: Easy. Requires a vegetable peeler and a melon baller (you could use a spoon)

Adapted from the Food Network

4 pears, any variety
1 750 ml bottle of riesling
2 cups sugar

Add the bottle of wine and the sugar to a medium-sized saucepan and whisk to combine. Set aside.

Using a vegetable peeler, peel a pear all the way up to the stem. Take the melon baller (or a spoon) and starting at the bottom, spoon out the core until all the seeds are gone. Place the peeled, cored pear in the saucepan to keep from browning while you work on the other pears.

[LN: the recipe calls for you to take a round of parchment paper and place it over the pears to ensure they are submerged. You could also use a small plate for this.]

Once all the pears are in the wine, check to make sure the liquid is high enough to cover them completely. If it's not, add a little water until they are fully covered.

Bring the mixture to a boil, then reduce heat to a simmer and cook for 20-25 minutes. The pears are done when you can easily insert a knife into the fruit.

Serve immediately or let come to room temperature. Serve with a dollop of whipped cream or a square of dark chocolate.

Pears can refrigerated in the poaching liquid for 4-5 days.

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