30 October, 2014

Pears Poached in Wine | America's Test Kitchen Slow Cooker Revolution


Pears Poached in White Wine ingredients
Makes 6 servings
1 (750-ml) bottle of medium-bodied dry white wine such as Chardonnay or Sauvignon Blanc
3/4 cup sugar
6 (3-inch) lengths of lemon zest, with all white pith removed
5 fresh mint sprigs
3 fresh thyme sprigs
1 vanilla bean, halved lengthwise, and seeds removed and reserved
1/2 cinnamon stick
1/8 tsp salt
6 Bosc or Bartlett pears, moderately ripe but still firm


Notes:  Chilling the pears in the herb-white wine syrup allows them to absorb even more flavor, and to take on a translucent appearance.


Directions
Advance Microwave preparations
Place the wine, sugar, lemon zest, fresh herbs, vanilla pod and seeds, cinnamon stick and salt (everything but the pears) in a bowl. Microwave, stirring occasionally, until the sugar dissolves completely, about three (3) minutes. Transfer to slow cooker.


Simmer in slow cooker
Peel, halve and core pears; add to slow cooker. Cover and cook on Low heat until pears are tender, about two (2) hours.

Using slotted spoon, transfer pears to shallow casserole dish.


Reduce on stovetop and refrigerate
Strain cooking liquid into a large saucepan and simmer over Medium heat until thickened and reduced to about 1-1/3 cups, which will take about fifteen (15) minutes.

Pour this syrup over the pears; cover and refrigerate until well chilled, at least two (2) hours, or up to three (3) days, before serving.
   

Pears Poached in Red Wine ingredients
Makes 6 servings
1 (750-ml) bottle of dry medium-bodied red wine such as Côtes du Rhône, Merlot or Pinot Noir
3/4 cup sugar
6 (3-inch) lengths of lemon zest, with all white pith removed
5 fresh mint sprigs
3 fresh thyme sprigs
1 vanilla bean, halved lengthwise, and seeds removed and reserved
1/2 cinnamon stick
25 black peppercorns
3 whole cloves
1/8 tsp salt
6 Bosc or Bartlett pears, moderately ripe but still firm


Notes: After cooking and chilling the pears in the herb-red wine syrup, the editors state the pears take on a burgundy hue.  


Directions
Advance Microwave preparations
Place the wine, sugar, lemon zest, fresh herbs, vanilla pod and seeds, cinnamon stick, peppercorns, cloves and salt (everything but the pears) in a bowl. Microwave, stirring occasionally, until the sugar dissolves completely, about three (3) minutes. Transfer to slow cooker.


Simmer in slow cooker
Peel, halve and core pears; add to slow cooker. Cover and cook on Low heat until pears are tender, about two (2) hours.

Using slotted spoon, transfer pears to shallow casserole dish.


Reduce on stovetop and refrigerate
Strain cooking liquid into a large saucepan and simmer over Medium heat until thickened and reduced to about 1-1/3 cups, which will take about fifteen (15) minutes.

Pour this syrup over the pears; cover and refrigerate until well chilled, at least two (2) hours, or up to three (3) days, before serving. 


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Both Pears Poached in Wine recipes slightly adapt the Editors at America's Test KitchenSlow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (Stated 1st Edition) (Boston: Boston Common Press, 2011), 296 - 297.

Page Last Updated 6 April 2015

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