Poached Pears

Wonderfully simple, delicious, and almost decadent when paired with chocolate in any form, like a chocolate torte perhaps?… Even better when paired with good friends, lively conversation and a few well-chosen readings at a wonderful dinner party thrown by Paula and Tony.  Thanks, guys, we had a great time!

POACHED PEARS

I was inspired by David Lebowitz’s post on how to poach pears, which is really not a recipe but a suggestion. I made up my own combo and proportions of spices, and you should do the same. But I  found the sauce begging for a touch of salt, so I added it. Perfection!

• 4 Bosc pears
• 1 quart water
• 1 1/3 cup sugar
• 2 small or 1 large stick cinnamon
• 2 large slices crystallized ginger
• Juice of one clementine + 1/2 its rind.
• Juice of one lemon +  1/2 its rind
• A few peppercorns
• 1/4 tsp salt
• Parchment paper

Dissolve sugar in water in a large saucepan over low heat. Peel, quarter and core the pears, and add to water-sugar mixture along with the spices. Cut the parchment paper into a circle with a smaller circle cut out in the middle and lay atop (See Lebowitz’s post for pics and detailed instructions – it keeps the pears from browning).

Simmer on low heat for 30 minutes, till pears are soft. Remove pears and spices with a slotted spoon and boil down the juice to about 1/2 cup. Store in fridge till ready to serve, then briefly reheat the pears in the sauce and serve warm. Each pear serves two.