Ingredients with Measurements:
- 4 pears, peeled and cored
- 4 cups of tesgüino (traditional Mexican fermented corn drink)
- 1 cup of water
- 1 cinnamon stick
- 1/2 cup of honey
- 1/2 teaspoon of vanilla extract
Special equipment needed:
- Large pot
- Wooden spoon
- Slotted spoon
- Serving dish
Step-by-step instructions:
1. In a large pot, combine the tesgüino, water, cinnamon stick, honey, and vanilla extract. Stir well.
2. Bring the mixture to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and add the pears to the pot.
4. Simmer the pears in the tesgüino mixture for 20-25 minutes or until they are tender.
5. Use a slotted spoon to carefully remove the pears from the pot and place them on a serving dish.
6. Increase the heat to medium-high and continue to simmer the tesgüino mixture for an additional 10-15 minutes or until it has reduced and thickened slightly.
7. Remove the cinnamon stick from the pot and discard.
8. Pour the thickened tesgüino mixture over the pears.
9. Serve the Tesgüino-Poached Pears warm or chilled.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 0g
Carbohydrates: 57g
Protein: 1g
Fiber: 5g
Sugar: 47g
Substitutions for ingredients:
- Tesgüino can be substituted with apple cider or white wine
- Honey can be substituted with maple syrup or agave nectar
- Vanilla extract can be substituted with almond extract or orange zest
Variations:
- Add sliced ginger or star anise to the tesgüino mixture for added flavor
- Use different types of pears such as Bosc or Anjou
- Top the poached pears with whipped cream or chopped nuts
Tips and tricks:
- Use ripe but firm pears for the best results
- Stir the tesgüino mixture occasionally to prevent sticking
- If the tesgüino mixture is too thick, add more water to thin it out
Storage instructions:
Store any leftover Tesgüino-Poached Pears in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pears and tesgüino mixture in a pot and heat over medium-low heat until warmed through.
Presentation ideas:
Arrange the Tesgüino-Poached Pears on a decorative platter and drizzle with the thickened tesgüino mixture. Garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves or chopped nuts
Pairings:
Serve the Tesgüino-Poached Pears with a scoop of vanilla ice cream or a slice of pound cake.
Suggested side dishes:
A simple green salad or roasted vegetables would pair well with this dish.
Troubleshooting advice:
If the tesgüino mixture is too thin, continue to simmer until it has reduced and thickened. If the pears are not tender after 25 minutes, continue to simmer until they are soft.
Food safety advice:
Make sure to thoroughly wash and peel the pears before using them in the recipe. Store any leftovers in the refrigerator and discard after 3 days.
Food history:
Tesgüino is a traditional Mexican fermented corn drink that has been consumed for centuries by indigenous communities in Mexico. It is made by fermenting corn with water and sometimes other ingredients such as cinnamon or pineapple.
Flavor profiles:
The Tesgüino-Poached Pears have a sweet and slightly tangy flavor from the honey and tesgüino mixture. The cinnamon adds a warm and spicy note to the dish.
Serving suggestions:
Serve the Tesgüino-Poached Pears as a dessert after a Mexican-inspired meal or as a sweet treat on their own.
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Region: Mexican