The Chef in Stead

Poached Pears in Beaujolais

4 to 6 firm pears such as Anjou, Bartlett, or Bosc
1 bottle Beaujolais
1 1/2 cup sugar
1 whole cinnamon stick
1 orange zest
a few star anise

Peel the pears, and place in medium saucepan.
Add wine, sugar, cinnamon stick, orange peel, star anise, and just enough water to cover pears and bring the liquid to a boil.

Reduce to a simmer, and cook, occasionally moving the pears around without poking them or mark them. Cook until a paring knife easily pierces pears, about 15 minutes. Remove the pear and let them cool in your fridge.

Place your liquid back on the stove and let reduce until it start to cover the back of a spoon about 45 minutes... you can also finish with a little cornstarch earlier if you are in a hurry and can't wait for the long reduction, but it does need to reduce for some time either way.

Cut a pear in half on a plate, and drizzle the cold sauce/poaching liquid over it.
Serve four to 6 people with one bottle of pear per person is plenty. If you serve a big menu before end half a pear will do...

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