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mulled wine poached pears

is there a possibility that the weekends follow another timing? sunday evening again. it was a good mix between relaxation and fun. it started off a bit crazy on friday, wining at a friend’s. saturday in the mountains again. we were hiding from the sun, though, working on a (wedding video!) project. it turned out amazing. was totally inspiring. 
almost forgot: the last supper’s menu…! for you! duh. now we’re catching up with that. 

supper no. 7 “falling for fall”

old fashion drink with candied cranberries
***
sourdough toast with purè di fagioli, fried onions and sumac
***
kaki persimmon caprese with burrata, pomegranate, pistacchios 
and sweet & sour pomegranate molasses dressing
***
roasted acorn squash with herbed oil and toasted pecans
***
red wine braised cheek of veal 
with parsley potato puree and glazed carrot
***
mulled wine poached pears
with roquefort cheese
***
individual chestnut layer cake
***
lucerne style lebkuchen bites
with toffee sauce
***
espresso affogato with pistachio cream
but now, about those mulled wine poached pears. you might remember these sauternes pears here. they were fabulous, yummy, funny. variation of them now with red wine. mulled wine, to be exact. really good. try!
mulled wine poached pears
ingredients:
4 ripe but not too soft pears, peeled
1/2 lemon, juice
1 bottle red wine
1 cup sugar
3 star anise
3 cinnamon sticks
1 vanilla bean, sliced open and vanilla extracted
6 cloves
4 fresh bay leaves
directions:
pour the wine in a saucepan and add the sugar and spices. in the meantime peel the pears and soak them in cold water with lemon juice (to prevent them from turning brown). place the pears in the red wine and add water (if necessary) until all the pears are covered. reduce to a simmer and poach for about 10 to 15 minutes (depending on the size of your pears). remove the pears, then let the red wine cook and reduce to a syrup (takes between 1-2 hours) on medium heat. remove the spices. put the pears back in the now thick red wine syrup and refrigerate until used. before serving, add a bay leaf at the top and add a slice of roquefort cheese.
ps: oh, i love whole sentences. you, too? classy as ever. sorry. tired. sundays, duh.
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