Poached Pears with Vanilla Caramel Sauce and Toasted Peanuts
Although any firm pear will do, this recipe is perfect for long-necked Bosc pears as they hold their shape well during cooking.
- Duration
- Cook Time
- Prep Time
- ServingsServings
Ingredients
- 6 USA Pears, such as Bosc, Concorde or Anjou, with stems
- 3/4 cup Sugar
- 1 750 ml bottle dry white wine
- 1 cinnamon stick
- 2 tablespoons black peppercorns
- 1 1- inch wide piece lemon zest
- Vanilla Caramel Sauce, see recipe
- 1 cup peanuts, toasted and chopped
- Vanilla Caramel Sauce
- 1 cup Sugar
- 1/2 cup Water
- 2 teaspoons freshly squeezed lemon juice
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup heavy cream
- 1 teaspoon vanilla
Preparation
Preparation
1 Place sugar, wine, cinnamon stick, peppercorns, and lemon zest in a small deep pan and bring slowly to a boil.
2 Meanwhile, peel pears, leaving stems and scooping out flower ends with a melon baller. Immediately immerse pears in syrup, standing upright if possible.
3 Set a small heatproof plate on top to keep them completely immersed in syrup.
4 Bring just to a boil then reduce to simmer. Cook until pears are tender when pierced with a knife, 30 to 40 minutes.
5 Remove from the syrup. Reserve syrup for another use. Divide the pears among 6 plates. Drizzle with Vanilla Caramel Sauce and sprinkle over toasted peanuts. Serve immediately.
Vanilla Caramel Sauce
- In a medium heavy-bottomed saucepan, heat sugar, water, and lemon juice, over low heat until the sugar dissolves.
- Bring the syrup to a boil, and continue to boil without stirring until it begins to turn golden around the edges.
- (It is important not to stir, as the syrup may crystallize.)
- Meanwhile, combine butter and heavy cream in a small saucepan.
- Heat until the butter melts.
- When the syrup begins to color, lower the heat, and continue boiling to a deep-golden color. It will darken rapidly.
- Remove the pan from the heat, and let it cool for 30 seconds. Add the butter and cream, being careful as the syrup will bubble up in the pan.
- Place pan back over heat, stirring until the caramel is completely dissolved. Add vanilla and stir to combine.
- Serve warm or at room temperature. Store the sauce in an airtight container in the refrigerator for up to 1 month; it will solidify.
- Reheat it over a double boiler or in a heavy saucepan over very low heat, adding a bit of warm water if it is too thick.
Special instructions
Although any firm pear will do, this recipe is perfect for long-necked Bosc pears as they hold their shape well during cooking.
Source: www.usapears.org
