Poached Pears

I adore this easy and quick dessert. Pears, with their firm flesh, hold up especially well to a gentle poach. Bosc, Anjou or Bartlett varieties, just beginning to ripen, work the best. Serve over a smear of mascarpone, crème fraîche or ice cream with a drizzle of the poaching liquid. Leave the ginger out if you are not a fan and add a sprinkle of freshly ground nutmeg or allspice instead. The caramel sauce (see recipe on page 101) and biscotti (see recipe on page 109) are nice garnishes too.

Ingredients for 4 Servings

4 cups water

2 cups sugar

1 cup sweet white wine

2 cinnamon sticks

6 whole cloves

Grated zest and juice of 1 orange

1 vanilla bean partially split

1-inch knob of ginger cut into ¼-inch medallions (scrub to clean; no need to peel)

4 firm (just starting to ripen) pears, peeled, halved and cored

Preparation

Place all ingredients, except pears, into a medium saucepan and bring to a boil.

Lower the heat to a simmer. Add the pears and cover with a round of waxed or parchment paper to prevent oxidation.

Cook until the pears are tender but still slightly firm.

Test with the tip of a knife or skewer.

Remove pears with a slotted spoon onto a plate, cool to room temperature, cover with plastic wrap and refrigerate.

Scrape out the vanilla bean caviar and mix into the poaching syrup.

Refrigerate.

Pears will keep for a day or two before serving.

NOTE

Save the poaching liquid! It is a multi-task workhorse and lasts, refrigerated, at least a month. Use instead of sugar wherever you can: fruit purees, sweetened sauces, dressings or as the base for a craft cocktail—the possibilities are endless.