Recipes > Jasmine Poached Pears
- Serves: 4 to 5
- Active Time: 45 mins
- Total Time: 1 hr 30 mins
- Views: 23,090
- Success Rating: 100% (?)
Steps
Step 1: Preparing the Poached Pears
- 4 to 5 small semi–ripe pears, cored and peeled
- 3 tbsp dried jasmine flowers
- 2 1/2 cups water
- 3 cups muscat or reisling wine
- 1 vanilla bean, sliced down middle
- 1 star anise
- 1/2 cup agave
- pinch of sea salt
Method
Gather and prepare your mise en place.
Combine the jasmine flowers with 2 1/2 cups of hot water in a heat-proof container. Allow to steep for 10 minutes. Strain the liquid through a fine mesh sieve and discard the flowers. Transfer the tea to the pot in which you will poach the pears.
Place the pot with the jasmine tea over medium-high heat. Add the wine, vanilla bean, star anise, agave and salt, and bring to a simmer. Gently place pears into the poaching liquid and poach them for 12 to 15 minutes or until they are fork-tender. Take care not to overcook them. Remove the pears from the liquid and allow them to cool.
To serve, cut each pear, lengthwise, into a few slices and fan the slices out over each plate. Serve with your favorite non–dairy vanilla ice cream and garnish with Maple Candied Walnuts.
Chef's Notes
- by Chad Sarno
- •
- January 13, 2014
Make sure the fruit used is still slightly firm, but not soft to the touch. This will allow the poaching liquid to be absorbed without losing the texture of the fruit.
10 Comments
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Could vanilla flavoring or something similar be used as a substitute for the vanilla bean? -
Hello Adam - absolutely you can try Vanilla extract or another flavoring of your choice, such as Almond extract. I would suggest that you try it until you achieve the profile you are looking for. Bravo on your thinking outside of the box and working with flavors! Cheers and thanks for learning with Rouxbe! Chef Kirk -
How do you core a pear? -
Rouxbe Staff
Barbara, to core a pear, a coring tool is necessary. It's a cylindrical hand-tool. Alternatively, you could slice the pear in half and remove the core by cutting a V-notch. This method does not provide as dramatic a presentation, but it sure tastes good! -
can you add some cinnamon in it -
Hi Dawson - thanks for your comment and yes indeed, cinnamon would be a really nice touch! Thanks for learning with Rouxbe! Chef Kirk
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why does this have a success rating of 0%?
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Rouxbe Staff
Daniel, it means that cooks have not rated this recipe.
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ok is killing me! how are these pears cored and still have the stems? -
Rouxbe Staff
Hi Patricia, Thanks for writing, I often use a potato peeler or apple corer, insert it from the bottom, and stop when you reach about 1/2" away from the stem. Rotate, and gently remove. Should work like a charm. The stem will remain intact. Cheers, Char
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