I picked up "La France" pears--like anjous--at my neighborhood grocery store, a few days shy of being ripe. Halve, core, peel, sprinkle with lemon juice, and tend to the poaching liquid.
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2006
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November
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- Thankful for:
- Happy Thanksgiving
- peeling pears
- wine, lemon juice, lemon zest, vanilla, ginger
- poaching in progress
- reducing the syrup
- tender and fragrant
- Cafe Au Lait roses
- Mt. Fuji
- Cheese Festa 2006
- cold case
- Would you like a huge wheel of stilton?
- the stilton
- Kinokuniya Bakery and Deli
- Say Obi
- With host Kahori
- Offerings to the moon
- On the moon-viewing roof
- waves
- kitsui des ka?
- Drinks at Amanis
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November
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2 comments:
Are those pears generally very good? I don't think I've been had a real one since I came to Japan. Plenty of what we call 'asian pears,' but those for all their juice so frequently turn out flavorless.
Your finished product looks delicious, I want to try to make it myself. What quantities do you use of all the ingredients?
Hi Courtney! Thanks for the comment. Did you have a good Thanksgiving?
The la france pears are pretty good. Juicy and not too mushy, as long as they aren't overripe. I really miss the variety of produce in Seattle though.... at least five kinds of pears to choose from at any store.
The quantities were roughtly: one bottle of sweet white wine (whatever is cheapest), an inch of sliced, peeled fresh ginger (take it out before serving), one fresh vanilla bean pod (about 500 yen at a good grocery store; slice it lengthwise, then scrape out the insides after it's simmered for a while in the liquid), a few strips of lemon zest, half the juice of a lemon, a cup or so of water, and about eight haved, peeled and cored pears. The important points are to make sure the pears are covered with liquid at all times, to have a big enough pot and to not cook too long. If you do, you will end up with a big pot of apple sauce--not quite as elegant as poached pears. Also, use underripe pears.
It takes about a half hour to 45 minutes of simmering to get the pears just right. Then take the fruit out and let the liquid reduce until about a half cup is left. If it's too tart, add sugar. The combine the pears and liquid and let it chill for a while in the fridge.
Heavenly with ice cream!
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