Thursday, November 4, 2010

Recipe: Champagne Poached Pears w/ Vanilla.

by Simon Fernandez (@ferdiesfoodlab)

For all you guys and gals who came to the Unearthed event we hosted for Action Against Hunger who've been sending lots of very complimentary emails asking how to make these here you go, hugs to all.

Lovely for picnics as light desserts or to accompany cheeses or charcuterie. They're so healthy and tasty, like sunny fruit orchard washing over your taste buds : )

Even better, it's simplicity to make.

4 pears
400ml Champagne (sparkling white wine is fine, I actually used Cava)
1 vanilla pod
125g sugar    (keep 25g for sprinkling)
200ml orange juice

Put all the ingredients, except the pears in a sauce pan.
Turn the heat on full to bring the ingredients to the to the boil, stirring occasionally until the sugar is dissolved.
While the pan comes to the boil, peel, quarter and core the pears.
Bring to simmer, and add the pears to the sauce and simmer for 20mins or until the pears are soft. (test with a knife)
Once ready, pour the juice into a glass storage jar, take the pears and put them on a heat proof tray.
Sprinkle the remaining sugar over them and caramelise with a blow torch, trying not to burn the sugar.
Add them to the jar in which they will be served with a spoon.

Poach the pears with the vanilla, orange, and Cava.

Lay the poached pears out and sprinkle, ready for blow torching!!
Heat with torch until the sugar bubbles and sear the edges for flavour and presentation.
Pot the pears in the juice, leave to cool before closing.
For the vanilla bean cut along the centre length ways. Try not to cut through both sides.
Put the tip of the knife into the cut and twist to open up the edges and holding the end scrape along.
The knife will open the bean at the same time as removing the seeds.

You can find the whole 7 course menu we served here.


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