This salad is a hearty main course and will satisfy…
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.
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.