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My recipe
Red Wine Poached Pears with Foie Gras
Introduction
This recipe was born from the combination of ingredients. It is based on a classic dessert recipe of Red Wine Poached Pears. This time I stepped away from the usual trends and use dessert recipe as a snack. For my taste (private opinion) it is not just tasty, but exquisitely delicious. Truly decadent!
6 serves
- 3 big firm pears (Conference, Bosc or Anjou)
- 200 g brown sugar
- 1 cinnamon stick
- 1 bay leave
- 1 rosemary sprig (7cm)
- 1 thyme sprig (7cm)
- 5 black pepper corns (crashed)
- Pinch of nutmeg
- 3 wide strips orange zest
- 500-600 ml red wine (Merlot, Cabernet Sauvignon)
- 150-200 g cooked foie gras (sliced)
- 4-6 ginger cookies (crashed)
- Peel the pears from the stem to the base, but do not remove the stems. Reserve the skin.
- In a large saucepan combine together pear skin, pepper, bay leave, rosemary, thyme, cinnamon, sugar, orange zest, nut meg and wine Bring to boil. Once the wine mixture is boiling, turn heat down to a simmer and add the whole pears. Simmer pears for 15-17 minutes and then turn pears and simmer for an additional 15 minutes - until they are tender and are easily poked through with a fork. Carefully remove the pears from the liquid, place them in a dish and reserve covered.
- Boil wine sauce until the liquid has been reduced by half and the consistency of the liquid has thickened. Sift the liquid into a large jug, cool.
- Cut the pears in half and place in serving dishes. Pour the red wine syrup over them, add slice of foie gras and sprinkle with ginger cookie crumbles.
Thoughts and Ideas
In this recipe is important to choose a good red wine, a wine you would drink yourself. Any firm pear variety will be ideal for this dish.
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