Pears Poached in Spiced Marsala Wine
For this dessert, I prefer the Bosc variety of pear since they hold
their shape when poached. Dry Marsala wine complements the pears' subtle
flavor beautifully.
2 firm-ripe pears, preferably Bosc, about 8 ounces each
2 cups dry Marsala or dry red wine
1 cup water
1/2 cup sugar
1 whole clove
1 whole black peppercorn
1 2-inch length cinnamon stick
1/2 teaspoon vanilla
1 small strip lemon zest
2 tablespoons heavy cream
Using a vegetable peeler, carefully remove the skin from each pear,
leaving the stem intact. Cut a thin slice from the bottom of each pear
so the pear will stand level. Using a melon ball cutter, core out the
center of each pear from the bottom. In a 1 1/2-quart saucepan, add the
Marsala, water, sugar and remaining ingredients except heavy cream, and
bring mixture just to a boil, stirring to dissolve the sugar. Reduce the
heat and add the pears. Place a couple of paper towels on top to
submerge pears entirely in the liquid to keep them from discoloring.
Cook pears at a slow simmer for about 15 to 20 minutes, turning the
pears occasionally in the syrup so that they cook evenly. The pears
should just be tender when pierced with a skewer but still have some
resistance. Cooking time varies with size and ripeness of pears.
Remove saucepan from heat, gently lift pears from the poaching liquid to
stand upright in a bowl; set aside. Remove lemon zest strip, clove and
peppercorn from liquid. Return saucepan to medium-high heat and cook
down poaching liquid by half.
Serve pears warm or at room temperature. To serve, spoon some of the
syrup into a bowl, stemmed dish or glass, then set a pear on top. Spoon
1 tablespoon heavy cream over each pear. Serve with tuiles cookies
(recipe follows).
Tuiles
Makes 4 dozen, 1 1/2-inch disks
What I like best about these crispy thin cookies is that their delicate
texture and subtle nutty flavor don't overpower but complement the
poached pears.
1/3 cup (about 3 large) egg whites
1/2 cup granulated sugar
1/3 cup unsifted all-purpose flour
5 tablespoons unsalted butter, melted and lukewarm
1 teaspoon vanilla
2/3 cup (2 ounces) sliced almonds, preferably blanched
Adjust rack to lower third of oven and preheat to 325 degrees. Unwrap an
end of a chilled stick of unsalted butter and rub it over two large cool
non-stick baking sheets to apply a very thin film of fat.
In a large mixing bowl, whisk the whites with the sugar just until
foamy, about 30 seconds. Whisk in the flour, then the butter and vanilla
until well blended.
Drop teaspoonsful of batter 1-1/2-inches apart on the baking sheet. Rap
the baking sheet on the work surface to spread the batter slightly.
Sprinkle a few sliced almonds on each disk.
Bake, one sheet at a time, 8 minutes or until just the edges are golden
with ivory-colored centers. Place baking sheet on a wire rack to cool
for only 15 seconds. With a metal spatula, lift the cookies one at a
time, and lay over a rolling pin to curve the cookie while it is still
pliable. Cookies crisp as they cool.
Repeat the baking and shaping process with the remaining batter. Stack
in an airtight metal container at room temperature up to 1 week. Keep
tuiles in container until serving since they are very susceptible to any
moisture in the air.
Happiness comes through doors you didn't even know you left open.
~Angelique~
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