Pears in Beaujolais. Pears Poached in Beaujolais Martha Rose Shulman. Andrew Scrivani for The New York Times This is a beautiful dessert. Scoop out the cores with a small spoon or melon baller.
These days, pears used are Passe-Crassane and Conference. To prepare the pears with red wine, a fruity wine (in this case, Beaujolais) should be used. I think their firm texture lends itself well to the poaching process. You can cook Pears in Beaujolais using 9 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Pears in Beaujolais
- Prepare 6 of Anjou pears.
- Prepare 1 bottle of Beaujolais.
- You need 3 quarter cup of brown sugar.
- You need 1 of orange (zest only).
- Prepare 1 of cinnamon stick.
- It’s 1 of vanilla bean.
- It’s 6 of peppercorns.
- Prepare 2 of cloves.
- It’s 1 of star anise.
Peal the pears and cur them in four cook them in the Brouilly with the cloves, cinnamon and sugar. Take out the pears, reduce the sauce by half then thicken with the butter. Present on plates in a star shape with the vanilla ice cream in the middle and pour over the sauce. Decorate with orange and candied peel.
Pears in Beaujolais step by step
- Peel the pears leaving the stems intact..
- Combine wine, sugar, vanilla bean and star anis, cinnamon stick and vanilla bean in stainless steel saucepan. Tie the peppercorn and cloves in a small square of cheesecloth and add. Bring to boil and let boil for 5 minutes..
- Place the pears in the wine and gently simmer for 20 minutes. Turn frequently..
- Remove from heat and let the pears cool in the wine.
- Arrange in a serving dish and pour the sauce over the pears..
Poached pears in wine (or Poire à la Beaujolais) is a classic French dessert that originated in the wine-growing territories of Burgundy and Lyon. The French used it as a way to consume fruits that were not ripening to their liking on the tree. By combining peeled pears with wine and a bouquet of spices, the people of the region were able to maximize their harvest while creating a dish that. French Recipe: Poires à La Beaujolaise (pears Poached in Beaujolais) This is a classic recipe from the famous chef Paul Bocuse, who is notorious around France for his acclaimed cooking style that has, in fact, granted him three Michelin stars! A beaujolais, or at least something made with the gamay grape, is.