It’s pear season and this is a regular item on our breakfast menu during the Fall and Winter seasons. We also serve this as a dessert when we’re entertaining or if we just feel like a special treat. We’ve had several requests from our guests for the recipe, so here it is.
Start with some fresh pears. They don’t have to be ripe but you don’t want them bruised. If they’re a little on the hard side you’ll just cook them a little longer. When you cut them it’s nice to leave a bit of the stem on both sides. Scoop out the core with a melon baller or a small spoon, and clean up the other end where the flower petal was. Cook a few extra to keep on hand for your next craving.
You can use anything for your poaching liquid and once you get the hang of it you can experiment. I used a bottle of red wine and added a cup of sugar, a couple of tablespoons of mulling spices and another tablespoon of black tea.
The cooking time will vary so let the pears simmer for 10 or 15 minutes and then poke them with a skewer to check. Remove them from the poaching liquid and let them cool. While you’re waiting you can ladle some of the poaching liquid into a cup and enjoy a pleasant hot drink. Save the rest of the liquid for the next time.
At Coracle Cove we serve these with our signature decadent cream – half a cup of both whipping cream and sour cream, a quarter cup of sugar and a few drops of almond extract – whip it all together. We also add a few sprinkles of granola, or in this case, some left over crumble topping with black sesame seeds…yummmm!!
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