White Wine-Poached Pears with Lemon and Herbs (Poires Pochees a la Citronelle)
By America's Test KitchenPublished on December 3, 2007
Yield
Serves 6
Ingredients
1 bottle dry white wine (750-ml, about 3 cups)¾ cups sugar (5 ¼ ounces/149 grams)6 strips lemon zest from 1 lemon5 sprigs fresh mint leaves 3 sprigs fresh thyme 1 vanilla bean, halved lengthwise, seed scraped out and reserved (see the illustrations)½ cinnamon stick ⅛ teaspoon salt 2 tablespoons juice from 1 lemon6 ripe but firm pears (about 8 ounces each), preferably Bosc or Bartlett
Before You Begin
For the best texture, try to buy pears that are neither fully ripe nor rock hard; choose those that yield just slightly when pressed. Use a vegetable peeler to peel strips of zest, but take care to avoid the bitter pith beneath the skin. For the white wine, we recommend a medium-bodied dry white wine such as Sauvignon Blanc or Chardonnay. Serve with Crème Anglaise (see related recipe) if desired.
This recipe was published in our cookbook The Best International Recipe.
Instructions
- Bring the wine, sugar, lemon zest, mint, thyme, vanilla seeds and pod, cinnamon, and salt to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until sugar dissolves completely, about 5 minutes; cover and set aside until needed.
- Meanwhile, fill a large bowl with water and add the lemon juice. Peel, halve, and core the pears following the illustrations in the related quick tips, adding them to the lemon water to prevent browning.
- Drain the pears, discarding the lemon water, and add to the wine mixture. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until pears are tender and a toothpick or skewer can be inserted into pear with very little resistance, 10 to 20 minutes, gently turning the pears over every 5 or so minutes.
- Using a slotted spoon, transfer the fruit to a shallow casserole dish. Return the syrup to medium heat and simmer until it is slightly thickened and measures 1 1/4 to 1 1/2 cups, about 15 minutes. Strain the syrup through a fine mesh strainer, then pour over the pears, discarding the strained solids. Refrigerate the pears until well chilled, at least 2 hours or up to 3 days. To serve, spoon portions of fruit and syrup into individual bowls.
Yield
Serves 6Ingredients
1 bottle dry white wine (750-ml, about 3 cups)
¾ cups sugar (5 ¼ ounces/149 grams)
6 strips lemon zest from 1 lemon
5 sprigs fresh mint leaves
3 sprigs fresh thyme
1 vanilla bean, halved lengthwise, seed scraped out and reserved (see the illustrations)
½ cinnamon stick
⅛ teaspoon salt
2 tablespoons juice from 1 lemon
6 ripe but firm pears (about 8 ounces each), preferably Bosc or Bartlett
Test Kitchen Techniques
Ingredients
1 bottle dry white wine (750-ml, about 3 cups)
¾ cups sugar (5 ¼ ounces/149 grams)
6 strips lemon zest from 1 lemon
5 sprigs fresh mint leaves
3 sprigs fresh thyme
1 vanilla bean, halved lengthwise, seed scraped out and reserved (see the illustrations)
½ cinnamon stick
⅛ teaspoon salt
2 tablespoons juice from 1 lemon
6 ripe but firm pears (about 8 ounces each), preferably Bosc or Bartlett
Test Kitchen Techniques
Ingredients
1 bottle dry white wine (750-ml, about 3 cups)
¾ cups sugar (5 ¼ ounces/149 grams)
6 strips lemon zest from 1 lemon
5 sprigs fresh mint leaves
3 sprigs fresh thyme
1 vanilla bean, halved lengthwise, seed scraped out and reserved (see the illustrations)
½ cinnamon stick
⅛ teaspoon salt
2 tablespoons juice from 1 lemon
6 ripe but firm pears (about 8 ounces each), preferably Bosc or Bartlett
Test Kitchen Techniques
Before You Begin
For the best texture, try to buy pears that are neither fully ripe nor rock hard; choose those that yield just slightly when pressed. Use a vegetable peeler to peel strips of zest, but take care to avoid the bitter pith beneath the skin. For the white wine, we recommend a medium-bodied dry white wine such as Sauvignon Blanc or Chardonnay. Serve with Crème Anglaise (see related recipe) if desired.
This recipe was published in our cookbook The Best International Recipe.
Instructions
- Bring the wine, sugar, lemon zest, mint, thyme, vanilla seeds and pod, cinnamon, and salt to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until sugar dissolves completely, about 5 minutes; cover and set aside until needed.
- Meanwhile, fill a large bowl with water and add the lemon juice. Peel, halve, and core the pears following the illustrations in the related quick tips, adding them to the lemon water to prevent browning.
- Drain the pears, discarding the lemon water, and add to the wine mixture. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until pears are tender and a toothpick or skewer can be inserted into pear with very little resistance, 10 to 20 minutes, gently turning the pears over every 5 or so minutes.
- Using a slotted spoon, transfer the fruit to a shallow casserole dish. Return the syrup to medium heat and simmer until it is slightly thickened and measures 1 1/4 to 1 1/2 cups, about 15 minutes. Strain the syrup through a fine mesh strainer, then pour over the pears, discarding the strained solids. Refrigerate the pears until well chilled, at least 2 hours or up to 3 days. To serve, spoon portions of fruit and syrup into individual bowls.
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