Sunday, 25 October 2015
Poached Pears in Honey, Ginger, and Cinnamon Syrup
I have never poached pears before, and I learned a few things along the way. I think my only issue was that my pears could have used an extra day or so to ripen. I have new respect for poached pears as you will need to poach them at the exact perfect ripeness for them to not be too firm nor too mushy. Mine were a bit firm, so it was a small struggle to eat them.
This recipe has an amazing balance of flavours. My house smelled like mulled wine, and I could have drank the poaching liquid if it wasn't so sweet....sweet wine, honey, simple syrup - yikes! These did balance nicely with the ginger and cinnamon. Another first was that was the first time I worked with vanilla beans - messy but worth it! This was a good match for the vanilla bean ice cream - yum - a must for the recipe!
After a huge dinner, my guests just wanted half a pear. I was worried about the presentation, but they ended up looking pretty both cut in half and whole. I think due to the firmness of the pears...half was a good choice as it was easier to break up with the spoon. I now have some extra poached pears, so I am going to try and use them up in perhaps a pear crisp or some type of pear baking. I could see myself making these again for a fall dinner party. I hope you find the right ripeness of pears to have success with this recipe.