Wednesday, October 22, 2008
I've only made poached pears one other time and I used a white wine. I decided to use a little fruit juice this time and make the dessert have a fall feeling by adding a cinnamon stick to the broth. If you're in need of an incredibly simple yet seemingly "fancy" dish, this is the one.
Peal a pair, cut it in half and scoop out the "guts"
Place in liquid and spices of choice to boil for about 20-30 mins
POOF... you're pretty much done. I decided to kick it up a notch (am I allowed to say that without pay some sort of royality? haha) and make a sauce out of the juice by adding a thickening agent (kuzu, arrowroot, agar agar).
If you try it, let me know how it turns out or your variation of it!