Print
Email
 |
Ingredients
- For the pears:
- 1 bottle dry red wine
- Juice from one orange
- 2 medium beets, peeled and thinly sliced
- 4 whole star anise
- 1 cinnamon stick
- 6 whole cloves
- ¼ cup granulated sugar
- 3 Anjou or Bartlett pears, peeled, halved, and cored or 6 Seckel pears, peeled
- For the crème anglaise:
- 6 egg yolks
- ¼ cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
View Full Recipe at Minced
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1336g | |
| Calories 1238 | |
| Calories from Fat 152 | 12% |
| Total Fat 16.9g | 21% |
| Saturated Fat 9.38g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 316mg | 13% |
| Potassium 1854mg | 53% |
| Total Carbs 174.48g | 47% |
| Dietary Fiber 4.5g | 15% |
| Sugars 163.32g | 109% |
| Protein 18.68g | 30% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
.%3C/p%3E%3Cp%3EI%20couldn%E2%80%99t%20wait%20to%20try%20this%20ingenious%20tip%20out%20and%20threw%20a%20couple%20slices%20of%20beet%20into%20my%20recipe%20for%20poached%20pears%20this%20morning.%20%20The%20result?%20%20Well,%20I%E2%80%99ll%20let%20the%20pictures%20do%20the%20talking,%20but%20I%E2%80%99d%20be%20happy%20to%20serve%20these%20to%20any%20guests.%3C/p%3E%3Cp%3EThe%20poached%20pear%20recipe%20below%20makes%20pears%20that%20hug%20the%20line%20between%20savory%20and%20sweet.%20%20Toss%20sliced%20poached%20pears%20with%20mixed%20greens,%20toasted%20walnuts,%20and%20some%20crumbles%20of%20pungent%20blue%20cheese%20to%20make%20a%20classy%20first%20course.%20%20%20Paired%20with%20creme%20anglaise%20(the%20recipe%20follows),%20these%20poached%20peare%20provide%20a%20satisfying,%20yet%20not%20heavy,%20end%20to%20a%20meal.%3C/p%3E%3Cp%3EFor%20a%20little%20added%20dessert%20showmanship,%20reduce%20the%20poaching%20liquid%20down%20to%20a%20syrup.%20%20Pour%20the%20syrup%20into%20a%20squeeze%20bottle%20and%20place%20a%20few%20dots%20around%20your%20creme%20anglaise.%20Drag%20a%20toothpick%20through%20the%20middle%20of%20the%20sauce%20drops%20to%20form%20tiny%20hearts.%20%20Look%20at%20you%20getting%20all%20fancy!%20%20%20Bon%20appetit.%3C/p%3E%3Cp%3EServes%206%3C/p%3E%3Cp%3EI%20used%20tiny%20Seckel%20pears%20for%20this%20recipe,%20because%20they%20are%20small%20and%20cute.%20%20If%20you%E2%80%99d%20like%20to%20use%20larger%20pears,%20I%20recommend%20Anjou%20or%20Bartlett.%20%20Be%20sure%20to%20cut%20them%20in%20half%20and%20core%20them%20before%20poaching.%20%20Whatever%20pear%20you%20use,%20purchase%20pears%20that%20are%20just%20under%20ripe%20otherwise%20they%E2%80%99ll%20be%20mushy%20by%20the%20time%20you%20finish%20poaching.%3C/p%3E%3Cp%3EWhile%20the%20recipe%20for%20the%20poaching%20liquid%20is%20mine,%20inspiration%20for%20using%20the%20beets%20came%20from%20the%20%E2%80%9CScarlet%20Poached%20Beets%E2%80%9D%20recipe%20featured%20on%20Epicurious.com.%3C/p%3E%3Cp%3EIn%20a%20large%20saucepan%20over%20medium%20heat,%20combine%20the%20red%20wine,%20fresh%20orange%20juice,%20beets,%20star%20anise,%20cinnamon%20stick,%20whole%20cloves,%20and%20sugar%20and%20bring%20to%20a%20simmer.%20%20Stir%20the%20mixture%20until%20the%20sugar%20dissolves.%20Simmer%20the%20wine%20mixture%20for%20five%20minutes%20before%20adding%20in%20the%20pear%20halves.%20%20Add%20more%20wine%20if%20needed%20to%20cover%20the%20pears.%20Reduce%20the%20heat%20to%20medium-low%20and%20poach%20the%20pear%20halves%20for%2045%20minutes%20or%20until%20they%20are%20tender.%20%20Turn%20the%20pear%20halves%20occasionally%20to%20ensure%20equal%20cooking.%20%20Once%20tender,%20remove%20the%20pear%20halves%20from%20the%20poaching%20liquid%20and%20set%20them%20aside%20to%20cool.%20%20Note:%20%20If%20not%20serving%20immediately,%20the%20pear%20halves%20can%20be%20left%20in%20the%20poaching%20liquid%20and%20refrigerated%20until%20ready%20to%20serve.%3C/p%3E%3Cp%3ETo%20make%20the%20cr%C3%A8me%20anglaise,%20whisk%20together%20the%20egg%20yolks%20and%20sugar%20in%20a%20medium%20bowl.%20%20Set%20aside.%20Prepare%20an%20ice%20water%20bath%20in%20a%20large%20bowl.%20%20Stir%20together%20the%20milk%20and%20vanilla%20in%20a%20small%20saucepan%20until%20small%20bubbles%20form%20around%20the%20edges%20of%20the%20pan.%20%20Remove%20the%20saucepan%20from%20the%20heat%20and%20pour%20a%20little%20of%20the%20hot%20milk%20mixture%20into%20the%20eggs%20and%20sugar.%20%20Whisk%20to%20combine%20before%20pouring%20the%20egg%20mixture%20into%20the%20saucepan%20with%20the%20milk.%20%20Cook%20over%20medium-low%20heat,%20whisking%20constantly%20until%20the%20sauce%20thickens%20and%20reaches%20a%20temperature%20of%20175%20degrees.%3C/p%3E%3Cp%3EImmediately%20remove%20the%20sauce%20from%20the%20heat%20and%20strain%20the%20sauce%20into%20a%20metal%20bowl.%20%20Place%20the%20metal%20bowl%20into%20the%20ice%20water%20bath%20and%20stir%20gently%20until%20the%20sauce%20has%20cooled.%20%20Refrigerate%20the%20sauce%20until%20ready%20to%20serve.%3C/p%3E%3Cp%3EReduce%20the%20poaching%20liquid%20to%20make%20flavorful%20syrup,%20if%20desired.%20%20Serve%20the%20poached%20pears%20atop%20the%20cr%C3%A8me%20anglaise%20and%20drizzle%20with%20the%20poaching%20syrup,%20if%20using.%3C/p%3E){kind=link}