Friday, October 7, 2011

pears poached in white wine stuffed with marrons glaces

Poached, stuffed pears

2 - 2 1/2 cups Moscato, or any sweet white wine
1/2 cup water (optional)
1 cup sugar
1/2 stick cinnamon
4 cloves
4 Bosc pears
1/2 a lemon, sliced, seeded
12 candied chestnuts


In a large saucepan combine the wine, water, sugar, lemon slices. cinnamon and cloves over medium-high heat and bring to a boil, stirring until the sugar is dissolved. While the poaching liquid is heating, peel the pears, leaving the stem intact. Rub the pears with lemon juice as you are working with them to keep them from discoloring. When the poaching liquid has come to a boil, add the pears and simmer until tender, about 30- 35minutes, depending on the ripeness of the pears.

When the pears are tender, use a slotted spoon to carefully remove them from the poaching liquid and transfer to a plate and allow to cool. Return the poaching liquid to a boil and cook until liquid has reduced to a syrup, about 15 minutes. Strain the syrup and transfer syrup to a bowl. Discard solids. Set syrup aside until cooled to room temperature.

When they have cooled, use a melon baller to carefully remove the inner core of the pears, working from the bottom of the pears, so that no seeds or rough matter remains. I used an apple corer and the handle of a teaspoon to do this. Pat pears dry.

Adapted from:

Stuff the pears with the candied chestnuts. Serve with the poaching syrup and brandy-flavored cream.
Recipes below:

Candied chestnuts/ marrons glaces

I used cooked, peeled chestnuts (from If using fresh chestnuts,

Use only large perfect chestnuts.

Select 12, and carefully remove both outer shell and inner skin, leaving the chestnuts whole and undamaged.
Boil them in water until they are just tender.
Make a syrup by stirring 4 oz. of sugar into 2 tablespoonfuls of water and simmering until it thickens; when it clings to the fingers (moistened) in ribbon-like strands add the chestnuts.
Boil for 1 minute.
Then drain the chestnuts, and keep them hot.Now boil the syrup up again till it returns to the same brittle state: then add the chestnuts for the second time.Repeat boiling and drain the chestnuts.
Repeat this procedure 5 or 6 times, until all the syrup is used up.
Do not neglect to drain the chestnuts after each dipping.

stuffed pear

brandy-flavored cream

1 cup heavy whipping cream
3 tbsp icing sugar
3 tbsp brandy

Whip sugar and cream till soft peaks form. Fold in the brandy.


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