Poached Pears

Apples, Pears, Peaches, Plums & Kiwi's are all delicious on their own but there are ways to make them taste even better. You will see poached fruits on our menus in both sweet and savory roles more so in the fall and winter than in the spring and summer. For instance right now we have a poached pear on the dinner menu with a creamy ball of burrata, some of the reduced poaching liquid, some flaky sea salt and a tasty Sicilian olive oil. You might have also seen a gorgonzola stuffed red wine poached pear with a NY Strip a few weeks ago. So have fun with it and enjoy!

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Ingredients

• Zest of 1 lemon, cut into thin strips

• 4 stems of fresh thyme

• 1/3 cup white balsamic vinegar

• 3 cups white wine ( we use charddonay)

• 1 1/2 cups water

• salt

• 4 Bosc pears (with stems), peeled, cut in 1/2 from top to bottom

Method

Make poaching liquid:

• In a large saucepan, combine all of your ingredients except for the pears                       and bring to a boil

• Using an apple corer remove the "1/2 moon" section of the core

• Once the liquid is at a boil, turn the heat off

• Slowly and carefully lower the pears into the liquid

• Cover the pears in the pot with a piece of wax paper, cheese cloth or parchment,           to help prevent any discoloration

• Bring the pot up to a simmer and cook on simmer for 10-20 minutes                    depending on the pear

• Our average pear is maybe 13 minutes, you want to be able to pierce the flesh with a knife without it falling apart.

• Remove the pears from the liquid with a slotted spoon and set aside in an even layer

• Bring the poaching liquid up to a boil for maybe 10 minutes to reduce                            the volume by roughly half

• Pour the liquid over the pears and allow to cool down

• These are great with cheese, on a charcuterie platter, with a scoop of sorbet in the core cavity, the possibilities are endless, so have fun

-Enjoy with someone you love!