Wine- and
Citrus-Poached Pears with Triple-Crème Cheese
Bon Appétit | January 2002
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(photo by:
Mark Thomas)
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Here's a fresh take on the classic combination of
fruit and cheese. Placing parchment on top of the
pears as they are poaching helps keep them moist and
submerged in the poaching liquid.
Yield: Makes 4 servings
Ingredients:
1 1/2 cups dry red wine
1/3 cup sugar
1/4 cup orange juice
1 3x3/4-inch strip lemon peel (yellow part only)
1 whole clove
2 firm but ripe medium-size pears, peeled, stems
left attached, halved lengthwise, cored
1 tablespoon
cassis (black-currant-flavored liqueur;
optional)
8 ounces triple-crème cheese (such as Explorateur,
Saint André, boursault or Brillat-Savarin), cut into
4 wedges
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Preparation:
Combine wine, sugar, orange juice, lemon peel,
and clove in heavy medium saucepan. Bring to simmer over medium
heat, stirring until sugar dissolves. Add pear halves to saucepan.
Cut out round of parchment paper same size as saucepan. Place
parchment round atop pears, pushing edges of parchment into liquid
to prevent edges from curling up. Reduce heat and barely simmer
until pears are tender when pierced with knife, about 12 minutes.
Using slotted spoon, transfer pears to bowl.
Boil liquid in saucepan until slightly syrupy and reduced to 3/4
cup, about 14 minutes. Cool syrup to room temperature; stir in crème
de cassis, if desired. Pour syrup over pears. Cover and chill at
least 12 hours, turning pears occasionally.
Thinly slice pear halves lengthwise almost
to stem end, leaving stems attached. Spoon generous 1 tablespoon
pear syrup onto each of 4 plates. Top each with 1 pear half,
pressing gently to fan. Serve with cheese.
Combine wine, sugar, orange juice, lemon peel,
and clove in heavy medium saucepan. Bring to simmer over medium
heat, stirring until sugar dissolves. Add pear halves to saucepan.
Cut out round of parchment paper same size as saucepan. Place
parchment round atop pears, pushing edges of parchment into liquid
to prevent edges from curling up. Reduce heat and barely simmer
until pears are tender when pierced with knife, about 12 minutes.
Using slotted spoon, transfer pears to bowl.
Boil liquid in saucepan until slightly syrupy and reduced to 3/4
cup, about 14 minutes. Cool syrup to room temperature; stir in crème
de cassis, if desired. Pour syrup over pears. Cover and chill at
least 12 hours, turning pears occasionally.
Thinly slice pear halves lengthwise almost to stem end, leaving
stems attached. Spoon generous 1 tablespoon pear syrup onto each of
4 plates. Top each with 1 pear half, pressing gently to fan. Serve
with cheese.
