09 Apr 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.

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Poached Pears
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I love any type of pear prepared in any sort of way.  I chose poached pears for this menu because they are available year round and can be prepared at the last minute or the day before. In my experience, I have found that bosc or d’anjou pears work best for poaching.

Ingredients

6 ripe firm pears

2 cups white wine

2 cups water

½ cup sugar

¼ teaspoon ground ginger

6 saffron threads

1 tablespoon orange rind

¼ cup orange juice

 

Equipment:  2 quart saucepan or a pan large enough to hold the pears

  • Place all ingredients, except the pears in the saucepan and bring to boil.  Continue cooking liquid at a medium boil for 20 minutes.
  • While the poaching liquid is cooking, prepare the pears.  Peel the pears carefully, leaving the stem attached.  Cut the pear on the bottom to allowing it to stand.
  • To smooth out the flesh, use a non-soap scouring pad and lightly rub the flesh until the knife marks are removed.
  • Once the poaching liquid is ready, place the pears stem up in the saucepan and bring liquid to a boil.
  • Lower heat until liquid is simmering, cover pan and cook for 30 minutes.
  • Allow pears to cool in the liquid.
  • Remove the pears.
  • Place saucepan back on the stove and bring to boil. Continue cooking until liquid is reduced by ½.  Pour over pears.
  • Place each pear on a desert plate and pour some of the liquid over the pear.
  • Add whipped cream if desired

Side note:  I like to use white wine during warm months.  When it’s cold I prefer to use a more classic red wine poaching liquid.  Substitute 2 cups of red wine for the white and change the seasonings to 1 cinnamon stick, 3 whole cloves, 6 black peppercorns and 1 teaspoon lemon rind.

Serves 6

Sheryl Goldstein 2 Comments
2 Comments
  1. great put up, very informative. I ponder why the opposite specialists of this sector do not realize this. You must proceed your writing. I’m confident, you have a huge readers’ base already!

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