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Pears Poached in Reisling and Orange with Honey Cream

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Ingredients

  • For Honey Cream:
  • 6 Bosc pears, ripe, but still slightly firm to touch, 1 orange
  • 3 1/2 c. Riesling Wine, i standard bottle
  • 3/4 c. white sugar
  • 1/2 teaspoon ground coriander
  • 1/2 c. orange juice
  • 1 3" stick cinnamon, broken in half
  • 1/2 c. heavy cream
  • 2 Tablespoons honey
  • 1/2 teaspoon ground coriander
  • 1/2 c. sour cream
  • powdered cinnamon for garnish
  • mint sprigs for garnish, optional

Details

Servings 6

Preparation

Step 1

1. Peel pears, but leave stems attached. Cut each in half and core with a melon baller. Can also leave whole, just cut a slice off bottom so it will stand upright. Use a melon baller to remove seeds. I usually cut in half so they are covered well with liquid.
2. Using a vegetable peeler, peel the skin in long strips from the orange, trying to avoid getting the white flesh(which is bitter). Cut very thin julienne strips about 2" long. Place strips in a large heavy nonreactive saucepan with a lid. I use a 6 qt. Add orange juice and add to pan.
3 Add riesling wine, sugar, coriander and broken cinnamon stick to pan. Place over med. heat and stir well to mix sugar and liquids. Bring mixture to a simmer and add pears. Bring to a simmer again, then lower heat and cover pan. Cook until pears are tender when pierced with a knife, 25-30 min. for riper pears, 45-50 min. for less ripe pears. As the pears are poaching, turn them several times so they cook evenly on all sides.
4. When the pears are tender, remove from liquid and set aside. Increase heat and continue to cook until mixture thickens and has reduced to about 1 cup. Return pears to liquid; set aside to cool. Pears can be poached ahead 1-2 days. Bring to room temp. Heat until slightly warm over low heat.
5 For honey cream, whip the cream on high speed until soft peaks form. Drizzle the honey into the whipped cream along with the corriander. Continue to whip until very stiff peaks form. With a wire whisk fold in sour cream. This will deflate the stiff cream slightly giving it a yogurt consistency.
6. To serve place a pear on plate. Ladle a little of liquid over, making certain you serve some of the orange peel. Dust the cream and pear with powdered cinnamon and a mint sprig.
Serves 6 or 12 if only 1/2 pear is served.
Enjoy!

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