That headline just to say: poached pears, pears, boiled pears.
In fact in my case are nothing but pears cooked in syrup doucement neutral, but no one forbids us to prepare Poires pochées using the cooking liquid as a good red wine, aromatic liqueur such as port or why not, a nice green tea!
You should not ever be invited to dinner and get tired after a meal, with the jaw pain, stomach problems and packed ambulatory?? At that moment the idea that only the owner or the landlord found his way triumphantly holding a pie or, worse still, a sweet creamy-creamy-damaging (to line) makes me want to run screaming or at least raise the white flag.
So why not finish a meal "just" with the fruit , made just a little 'more detail, a bit' fancier than usual?
Poires FEW EES WITH SAUCE AND VANILLA HAZELNUT
Ingredients for 6:
- 6 medium sized pears Kaiser
- 1 liter water 200 g caster sugar 3 cloves
For the sauce:
- 250 ml milk 120 g sugar cane
- a spoonful of hazelnut paste
- 1 vanilla pod 2 teaspoons cornstarch
Procedure:
Simmer for a few minutes the water, sugar and cloves in a saucepan big enough to hold pears.
While waiting for the syrup to a boil cloves, peeled pears carefully, leaving the stem and cut a slice down to create a base of support.
When the syrup boils horizontally immerse the pears and cook for 10-15 minutes on medium-low heat stirring frequently.
Meanwhile prepare the sauce: pour the milk and sugar in a thick-bottomed saucepan, add the tablespoon of hazelnut paste and the seeds of a vanilla bean. Let dissolve well with a whisk and then add the cornstarch to slightly thicken the sauce.
Picked the pears from the syrup with a slotted spoon and place them on serving plate while still hot, pour the hot sauce. If you want, instead of the plate, you can use a bowl, so the sauce can be collected more easily with a spoon.
You may want to lightly sprinkle the pears with the cocoa.
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