Welcome to I Love to Cook

Cooking is something I have always enjoyed. I learned to cook at the apron strings of my mother and grandmother. The experience of cooking brings me both pleasure and peace of mind.

Wednesday, November 24, 2010

Poached Pears in Honey, Ginger, Pomerganate, and Cinnamon Syrup

I took this basic recipe from Giada De Laurentiis but made a few minor changes.  The poaching syrup was so good that I then made a follow-on cinnamon dish. 

  • 1/2 Btl of Sweet Wine - I used  a Sangria (Bodega De San Antonio, Sangria Blanca)
  • 2 - 4 Peeled pears, peeled & but with the stems left on (Small, firm, ripe Anjou or Bosc pears)
  • 2 Cups of sugar
  • 2 Tablespoons of honey
  • 1 Piece of ginger (3/4")
  • 2 Cinnamon sticks
  • 1 Vanilla bean, split lengthwise
  • 1/3 pomegranate

  • Make a simple syrup with the 2 cups of sugar - 2 cups of water to 2 cups of sugar gently heated until the sugar dissolves
  • In a sauce pan heat approx. 2 cups of wine with the other ingredients (cinnamon, vanilla, ginger, honey, and pomegranate seeds)
  • Bring the solution to a simmer occasionally stirring to dissolve the honey
  • Place the pears into the poaching solution and allow then to cook over low to medium heat until the pears become tender (approx 15 - 20 minutes)
  • Remove the pears and allow them to cool
  • Continue to reduce thepoaching solution over medium heat. Be careful not to burn the solution. NOTE: This will be used as a sauce over the pears when served and is the base that I used for a banana dessert, see next post
  • Strain and remove the cinnamon stick, vanilla pod, and any pomerganate seeds
  • Pour a small amount of the reduced syrup onto a plate
  • Slice & remove the core of the pear,either in half or quarters and arrange on the plate
  • Pour a small amount of syrup over the arrangement
  • Garnish with pomegranate seeds and mint leaves
  • Optional - Add a small scoop of vanilla ice cream next to the pears

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