Poached Pedro Sherry Pears
It's time to awaken your senses and embark on a culinary journey like no other. Get ready to immerse yourself in the enchantment of Poached Pedro Sherry Pears - a dessert that exudes elegance and captures the essence of pure indulgence. Join me as we unravel the secrets to creating this extraordinary dish that will leave a lasting impression on your palate.
Equipment
- 1 large saucepan
- serving plates
Ingredients
- 1 1⁄2 cups red wine
- 4 large pears (Bosc etc.)
- 1⁄2 cup Pedro Ximenez sweet sherry
- 1⁄2 cup fresh mint leaves
- 1⁄4 cup sugar
- 8 whole cloves
- 4 whole star anise
- 8 whole green cardamom pods
- 1 stick cinnamon
- 2 tablespoons lemon juice
Instructions
- Add all of the ingredients except for the pears to a saucepan large enough to submerge the pears completely.
- Bring to a boil over medium heat.
- Reduce heat to low and simmer until the sugar dissolves, stirring occasionally.
- Peel the pears and add them to the saucepan, making sure they are submerged completely.
- Heat for 20–25 minutes until poached and easy to poke with a fork.
- Remove from heat and let cool.
- Take out the pears and place them on serving plates.
- Heat the wine mixture again; cook until reduced to half.
- Pour over the pears and top with the mint leaves.
- Serve with a scoop of ice cream or whipped cream on top (optional).
Video
Notes
To enhance the flavors, consider infusing the poaching liquid with warm spices such as cinnamon sticks, star anise, or a hint of vanilla. Experiment with different flavor profiles to create a personalized twist on this classic recipe. Remember to share your creative adaptations with our food-loving community!