It's also very easy to make,al you need is a bunch of "Wilde Giesman pear's" a cinnamon stick, 3 Tbsp brown sugar and 0,5 Ltr red wine.Bring it to boil,and let it simmer for 5 hours,on low heat.
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maandag 13 december 2010
Cooking pear's #79
Winter is here, so the time of cooking pear is here.It's very nice as a side dish with a stew, rabbit or desert.
It's also very easy to make,al you need is a bunch of "Wilde Giesman pear's" a cinnamon stick, 3 Tbsp brown sugar and 0,5 Ltr red wine.Bring it to boil,and let it simmer for 5 hours,on low heat.
It's also very easy to make,al you need is a bunch of "Wilde Giesman pear's" a cinnamon stick, 3 Tbsp brown sugar and 0,5 Ltr red wine.Bring it to boil,and let it simmer for 5 hours,on low heat.
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Nice Pear! Beautiful colour and I reckone the taste is gordeous?
BeantwoordenVerwijderenNice pix also, Marco.
It's funny because I have always wanted to do this...I saw Tylor Florence from the Food Network do it on one of his shows and it looked so easy yet so elegant.
BeantwoordenVerwijderenVery nice!!!! :)
It looks wonderful Marc! Thank you for posting the recipe, I hope to give it a try. :)
BeantwoordenVerwijderen@cowgirl,next time gonna try it on the Weber...
BeantwoordenVerwijderenNever thought about it as a side dish! Will have to try. If it does not work out, I can always load it up with icecream and eat as dessert :)
BeantwoordenVerwijderenI worked in the dessert section of a posh restaurant. The liquor can be 'recycled' to make additional batches of poached pears--it gets better. Or you can reduce the poaching liquor and make a glaze out of it to dress the plate or glaze the pears. Sometimes the salad guys would steal cold ones and make a 'staff salad' with the leftovers.
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