Ingredients with Measurements:
- 4 ripe pears, peeled and cored
- 2 cups Calvados
- 1 cup water
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 vanilla bean, split and scraped
- 1 lemon, juiced
Special equipment needed:
- Large saucepan
- Slotted spoon
- Serving dish
Step-by-step instructions:
1. In a large saucepan, combine Calvados, water, sugar, cinnamon stick, vanilla bean, and lemon juice. Stir until sugar dissolves.
2. Add pears to the saucepan and bring to a simmer over medium heat.
3. Reduce heat to low and let the pears simmer for 20-25 minutes, or until they are tender and cooked through.
4. Using a slotted spoon, remove the pears from the saucepan and transfer them to a serving dish.
5. Increase the heat to high and let the poaching liquid boil for 10-15 minutes, or until it has reduced and thickened.
6. Pour the reduced poaching liquid over the pears.
7. Serve warm or chilled.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat and boil over high heat.
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 0g
Carbohydrates: 50g
Protein: 0g
Sodium: 0mg
Fiber: 4g
Sugar: 44g
Substitutions for ingredients:
- Substitute Calvados with apple cider or white wine.
- Substitute granulated sugar with honey or maple syrup.
Variations:
- Add a pinch of ground nutmeg or cloves for added flavor.
- Serve with vanilla ice cream or whipped cream.
- Top with chopped nuts or dried fruit.
Tips and tricks:
- Use ripe but firm pears for best results.
- Make sure the pears are fully submerged in the poaching liquid.
- Turn the pears occasionally to ensure they cook evenly.
- Use a slotted spoon to remove the pears from the poaching liquid to avoid damaging them.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until warm.
Presentation ideas:
Serve the pears on a white plate with a drizzle of the poaching liquid.
Garnishes:
Garnish with a sprig of fresh mint or a cinnamon stick.
Pairings:
Pair with a glass of Calvados or a dessert wine.
Suggested side dishes:
Serve with a cheese plate or a charcuterie board.
Troubleshooting advice:
If the pears are not fully submerged in the poaching liquid, add more water or Calvados to cover them.
Food safety advice:
Make sure the poaching liquid is fully heated before adding the pears to avoid bacterial growth.
Food history:
Calvados is a type of brandy made from apples and is named after the region in France where it originated.
Flavor profiles:
The pears are sweet and tender with a subtle apple and cinnamon flavor from the poaching liquid.
Serving suggestions:
Serve as a dessert or a sweet appetizer.
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Region: French