Verjus Poached Pears (Serves 4 as a salad, 2 as a dessert)
Use these pears in a salad, along with a cheese course, or as a light dessert with some of the poaching liquid.
Ingredients
2 pears, firm but ripe (Bosc pears were used in this recipe)
2 cups Verjus Rouge
1/2 cup granulated sugar
1/2 vanilla bean split and scraped or 1/4 teaspoon vanilla extract
1/2 cinnamon stick
1 whole clove
2 whole allspice berries
1 small piece of fresh ginger (about the size of a quarter)
Instructions: Peel, half and core the pears. Combine the remaining ingredients in a non-reactive saucepan a non-reactive saucepan and bring to a gentle boil. Add the pears and cook until just tender, about 10 minutes. Allow the pears and liquid to cool to room temperature, then store refrigerated.
Use these pears in a salad, along with a cheese course, or as a light dessert with some of the poaching liquid.
Ingredients
2 pears, firm but ripe (Bosc pears were used in this recipe)
2 cups Verjus Rouge
1/2 cup granulated sugar
1/2 vanilla bean split and scraped or 1/4 teaspoon vanilla extract
1/2 cinnamon stick
1 whole clove
2 whole allspice berries
1 small piece of fresh ginger (about the size of a quarter)
Instructions: Peel, half and core the pears. Combine the remaining ingredients in a non-reactive saucepan a non-reactive saucepan and bring to a gentle boil. Add the pears and cook until just tender, about 10 minutes. Allow the pears and liquid to cool to room temperature, then store refrigerated.
