Sunday, June 12, 2005
Pears poached in ruby port
Peel 8 beurre bosc pears (the ones with a rusty-coloured skin) and arrange them in a pot so they fit snugly.
Add 750ml of ruby port, 2 cups verjus, 2 cups sugar, 8 cardamom pods, 1 cinnamon stick, 3 whole cloves, 6 whole peppercorns and 3cm of peeled fresh ginger, sliced thin.
Cut some silicone paper or "go-between" (similar to cellophane wrap) to fit over the pears, keeping them submerged; a plate can do the same job.
Bring to boil and simmer gently till they're just cooked. Let the pears cool in the liquid. Refrigerate overnight, keeping the paper on top (that will give them their unique colour).
Serve with vanilla gelato or freshly whipped cream.
From Interactive Cook, SMH 11/06/2005
Add 750ml of ruby port, 2 cups verjus, 2 cups sugar, 8 cardamom pods, 1 cinnamon stick, 3 whole cloves, 6 whole peppercorns and 3cm of peeled fresh ginger, sliced thin.
Cut some silicone paper or "go-between" (similar to cellophane wrap) to fit over the pears, keeping them submerged; a plate can do the same job.
Bring to boil and simmer gently till they're just cooked. Let the pears cool in the liquid. Refrigerate overnight, keeping the paper on top (that will give them their unique colour).
Serve with vanilla gelato or freshly whipped cream.
From Interactive Cook, SMH 11/06/2005
# posted by Janet : 6:20 PM
