Smarter Living: Recipes
Pears Poached in Syrah
From Executive Chef Keith Luce at The Herbfarm, Woodinville, WA
- 4 large, firm bosc pears
- 4 cups syrah
- 1 cup port
- 1 cup douglas fir eau de vie* (poire or other eau de vie may be substituted)
- 1/2 lemon, juiced
- 1/4 cup granulated sugar
- 2 cloves
- 1 small stick cinnamon
- 1 star anise
- Peel pears and cut a thin slice from bottom of pear so that it may stand. Place pears in a heavy bottomed casserole, preferable enabled earthenware. Choose a cooking vessel that contains pears and stops them from falling over but is not overcrowded.
- Add the Douglas fir liqueur, wine, port, spices, juice from the half lemon and half of the sugar to pears in casserole.
- Cover the casserole tightly and simmer for about 20 to 30 minutes. Pears should be tender but not mushy. Once cooked, remove from heat and let the cooked pears stand in the liquid, uncovered for about 30 minutes.
- After resting, carefully remove pears from the liquid, place into a container and cover. Place in refrigerator while finishing the sauce.
- To finish sauce, strain the wine mixture into an appropriately sized sauce pan. Add remaining reserved sugar and simmer gently for about 45 minutes, skimming as necessary. Sauce should have reduced to a light syrup. Allow the sauce to cool for about 30 minutes, then pour over reserved, chilled pears. Cool for at least a few hours (though this dish is best prepared a day in advance to allow the pears and syrup to "become one").
- Serve with garnish of choice.
*Available from Clear Creek Distillery
last revised 8/10/2011