Poached Pear & Reduced Sauce

Ingredients

Total Yield: 2 servings

• 2 pears

• 16 fl oz apple cider

• 8 fl oz water

• 15 g chopped toasted nuts of choice (pecans, hazelnuts or walnuts are good choices)

Prep Method

• Choose firm, not overripe pear.

• Peel pear. Halve the pear lengthwise. Remove seeds with a melon baller.

• Poaching liquid can either totally cover pear or partially cover it (pear should be at least 2/3 covered). If items are partially covered, they should be turned at the halfway point to ensure even cooking. Pear should be covered with a cartouche (parchment paper, cut into a circle and tucked over the pears in the pot).

• Before adding pear to poaching liquid, bring liquid to a boil. Add pear, lower heat. Poaching liquid should be 160°- 180° F. Visually, you should see tiny bubbles just breaking on the surface.

• Test for doneness by inserting toothpick into pear. Toothpick should go in easily. Pear should be tender but not mushy or soft. Remove the pear from the pot. Lay on a plate to cool.

• To reduce poaching liquid to a sauce, remove parchment and increase heat until the poaching liquid simmers. Reduce liquid to a sauce texture, i.e. syrupy and able to coat the back of a spoon (nappé), about 45 minutes. Pour sauce over or pool beneath pear, garnish with nuts, and serve immediately.

  Poaching liquid suggestions for pear:

• Fruit juice

• Fruit juice and water 1:1

• Fruit juice and wine 1:1

• Wine