Wine-Poached Pears

From: Chef Asher Miller, 20.21 Wolfgang Puck, Minneapolis. Yield: 4 servings.

4 Bosc pears

2 cups white port wine

2 cups Riesling wine

½ cup granulated sugar

2 bay leaves

¾ tsp. black peppercorns

½ vanilla bean pod

Creme Brulée:

1 cup heavy cream

2 Tbsp. granulated sugar

1 tsp. ground ginger

¼ tsp. vanilla extract

¼ tsp. salt

3 egg yolks

Ginger Syrup:

1 cup granulated sugar

1 cup water

½ cup fresh ginger, peeled and finely chopped

Garnish:

as needed, granulated sugar

as needed, mint sprigs

as needed, crystallized ginger

For pears: Peel pears, leaving stem and a little skin around tops. In a saucepan just big enough to fit 4 pears add wines, sugar, bay leaves, peppercorns and vanilla pod; bring to boil. Add pears and a little water if needed to completely immerse them. Reduce heat, cover and simmer until pears are just tender. Cool pears and liquid separately. Return pears to liquid and refrigerate until chilled.

For creme brulée: Combine cream, sugar, ginger, vanilla and salt in medium saucepan. Bring to a simmer. Whisk egg yolks in small bowl. Whisk about ½ cup hot cream mixture into yolks. Return yolks to pan. Whisk over very low heat until mixture starts to thicken (165°-170°F), coats the back of a spoon and leaves a line when finger is run across spoon. Strain through a fine mesh strainer. Refrigerate until cold.

For ginger syrup: Combine sugar, water, ginger and vanilla bean in small saucepan and bring to boil. Simmer about 10 minutes until slightly reduced and syrupy. Strain. Chill.

To serve: Remove pears from liquid and pat dry with paper towel. Cut bottom of pears if needed so they sit straight on plates. Using melon baller, core pears from bottom; make small hole for creme brulee. Fill pears with creme brulee and place on serving plates. Sprinkle a little granulated sugar over pears. Using torch, caramelize sugared pears. Drizzle with ginger syrup, garnish with mint sprig and candied ginger. Serve immediately, passing creme brulée.
PEAR BUREAU NW