Paris-Brest
Poached Pears in White Wine & Lemon
2015-01-14 05:57:18
Nutrition Facts
Serving Size
2037g
Amount Per Serving
Calories 1843
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 348mg
14%
Total Carbohydrates 344g
115%
Dietary Fiber 37g
148%
Sugars 266g
Protein 5g
Vitamin A
6%
Vitamin C
154%
Calcium
22%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 (750-ml) bottle dry white wine
- 3/4 cup sugar
- 6 strips zest from 1 lemon
- 5 sprigs fresh mint
- 3 sprigs fresh thyme
- 1 vanilla bean, halved lengthwise, seeds scraped out and reserved
- 1/2 cinnamon stick
- 1/8 teaspoon salt
- 2 tablespoons juice from 1 lemon
- 6 ripe but firm pears
Instructions
- In a large saucepan bring the wine, sugar, lemon zest, mint, thyme, vanilla seeds and pod, cinnamon, and salt to a simmer over medium heat and cook, stirring occasionally, until sugar dissolves completely, about 5 mints; cover and set aside until needed.
- Meanwhile, fill a large bowl with water and add the lemon juice. Peel, halve and core the pears, adding them to the lemon water to prevent browning.
- Drain the pears, discarding the lemon water, and add to the wine mixture. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until pears are tender and a toothpick can be inserted into pear with very little resistance, 10 to 20 minutes, gently turning the pears over every 5 or so minutes.
- Using a slotted spoon, transfer the fruit to a shallow casserole dish. Return the syrup to medium heat and simmer until slightly thickened and measures 1 1/4 to 1 1/2 cups, about 15 minutes. Strain the syrup through a fine-mesh strainer, and then pour over the pears, discarding the strained solids. Refrigerate the pears until well chilled, at least 2 hours or up to 3 days. To serve, spoon portions of fruit and syrup into individual bowls.
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