THE LAST APPRENTICE
DESSERT
PORT POACHED PEARS WITH RASPBERRY PUREE
Removing the seeds with a melon baller before poaching helps the cooking process and makes this dish easier to eat. This can be an elegant finish to a formal dinner. I will use any fresh pear that is firm to the touch and nicely shaped.
| Fresh Pears, firm |
8 each |
| Water |
6 cups |
| Port Wine (cheaper the better) |
2 cups |
| Sugar |
1 1/2 cups |
| Cinnamon Sticks |
4 each, split in half lengthwise |
| Raspberry Puree |
2 cups |
| Creme Anglaise |
1 cups |
Prepare Raspberry Puree and Creme Anglaise according to recipes, cover and refrigerate until needed.
Combine water, Port wine and sugar in a 3 or 4 quart sauce pan and bring to a boil.
While the liquid is preparing to boil carefully peel each pear leaving the stem intact. Take a thin slice off of the bottom of each pear so that it will stand upright.
With a melon baller remove seeds from pears by scooping upwards from sliced bottom.
Place pears in poaching liquid and simmer over medium heat until easily pierced with the point of a sharp knife. Gently remove pears from poaching liquid and stand upright in a 4 quart covered Pyrex pan or any other container that will hold the pears upright while refrigerating them.
Allow poaching liquid to cool and cover the pears with the liquid. Cover the pan and place in the refrigerator for a least three hours before serving.
When serving, ladle an equal amount of Raspberry Puree on each dessert plate, stuff the seed cavity of each pear with fresh Raspberries. Place upright on Sauce in center of plate. Spoon a large tablespoon of Creme Anglaise on top of the stem allowing the creme to flow down the side.
Serve immediately.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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