Wine Poached Pears
Wine Poached Pears
Savour this quick and easy Chinese dessert recipe by Martin Yan from True Passion.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • Poaching liquid:
  • 3 cups Classic Shiraz Cabernet
  • ½ cup Water
  • ½ cup Palm sugar
  • 1 tablespoon Tea leaves
  • 2 Cloves
  • 2 Star anise
  • 1 stick Cinnamon
  • 1 Lemongrass stalk, bruised
  • 4 firm Bosc Pears
  • Sauce:
  • 1 cup Poaching liquid
  • 2 Kiwifruit, peeled and pureed
  • 3 tablespoons Palm sugar
  • 2 teaspoons Cornstarch, dissolved in 1 tablespon water
  1. Combine poaching liquid ingredients in a large saucepan and bring to a boil over high heat Meanwhile, peel the pears. Add the pears to the liquid, reduce heat to medium-low and gently simmer, partially covered, until pears are tender, about 30 minutes. Turn off heat and let pears cool in poaching liquid
  2. In a clean saucepan, combine 1 cup strained poaching liquid, pureed kiwi, and palm sugar and bring to a boil. Add cornstarch solution, stirring until sauce thickens, about 1 minutes Arrange one pear on each of 4 dessert bowls Ladle some of the warm sauce over each pear

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