Brûléed Port Wine Poached Pears

by valentina on October 26, 2011

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Poach at least one pear during the fall season!  Do it!  In my cozy world of fall, comfort foods, poached pears are right up there with roasted squash, creamy soups and braised stews!

What I love about this recipe — other than the obvious deliciousness — is that these poached pears are not only divine on their own, but they can become an ingredient in both sweet and savory recipes.

These Brûléed Port Wine Poached Pears are oh-so-good in my Caramelized Onion-Gorgonzola Pear Crisp appetizer and my Port Wine Mascarpone Pear Tart dessert.

Recipe
Total Prep and Cooking Time: 5 minutes (plus at least 3 hours marinating time)

1 cup Ruby Port wine
1 large, (ripe, but firm), pear (I like Comice or Bosc)
3 whole star anise
1 sprig fresh thyme
About 2 teaspoons granulated sugar for sprinkling

Add the port to a small saucepan with the star anise and thyme.

Peel the pear and cut it in half.  Use a melon baller or a teaspoon to core the pear and then cut it into about 8 to 10 (1/8 to 1/4-inch) slices per half.  Add the pears to the port mixture in the saucepan.

Bring to a boil, remove from the heat, and let it sit for at least 3 hours.

Turn on the broiler and drain the pears, saving the poaching liquid, and returning it to the saucepan.  Gently place the poached pear slices on a baking sheet covered with foil.  Sprinkle the pears with a thin coating of granulated sugar and place them under the broiler just until they begin to brown or char a tiny bit along the edges, about 2 minutes.  (Every broiler is different, so check them every 30 seconds or so!)

Bring the poaching liquid to a boil, then reduce the heat to a simmer until it has reduced by about half.  This should take about 15 minutes, and the result will be a sweet, thick port wine syrup — for drizzling on top of the pears.

Timeline:
At least 3 hours and up to 2 days ahead of time: Poach the pears.
Just before serving (or using in a recipe): Brûlée the pears.

Print recipe.

Notes:

If you have a small kitchen blowtorch, you can brûlée the pears with it instead of the broiler.  Either way, you’ll get a similar effect.

The longer the pears marinate, the more intense the flavor will become. It’s up to you!

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{ 2 comments… read them below or add one }

Aimee October 26, 2011 at 4:49 pm

This looks delicious Valen. Peggy used to make poached pears with creme anglaise and I remember thinking it was such a special, fancy and delicious treat. I will have to give this a try.

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valentina October 27, 2011 at 3:56 am

thanks, Aimee! one day I’ll have to attempt to recreate her apricot preserves! :-)

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