{"id":16285,"date":"2014-12-06T05:00:53","date_gmt":"2014-12-06T12:00:53","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=16285"},"modified":"2019-10-28T13:54:02","modified_gmt":"2019-10-28T20:54:02","slug":"wine-poached-pears-with-almond-cream","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=16285","title":{"rendered":"Wine Poached Pears with Almond Cream"},"content":{"rendered":"

And it has wine jelly leaves.<\/span><\/strong><\/p>\n

I had to give you this recipe in time for Christmas. Maybe you want to do a light dessert during the holidays. Wouldn’t this be a beautiful Christmas dessert; I’d cut the wine jelly into little stars instead of leaves.<\/p>\n

Isn’t it amazing how many food blogs are out there and I’m amazed at how many I follow. Recently I was looking for a dessert recipe for our Fall dinner and came across this poached pear recipe at allthatcooking.com<\/a>. It had such a beautiful presentation that I knew I had to look no further. All That Cooking is a co-authored blog and this recipe belongs to \u00d3li who is from Iceland but lives in Sweden and has been a professional chef for the last 30 years.<\/p>\n

I never liked can pears as a kid and when my mother, for some reason, would use a can of fruit cocktail as a starter for her homemade fruit salad, I always picked out the pears and left them behind on the plate. Over the years, I learned to appreciate the juiciness of a fresh pear and started trying all the different varieties. I love the Asian pear but for this dish it doesn’t have the shape I wanted.<\/p>\n

This recipe was followed as written except for the cutting of the jelly cubes. I have some tiny aspic cutters and a few fall leaf cutters we are trying. and the way his dessert is described –Firm pears, poached to a jewel toned crimson, surrounded by a just rich enough almond cream with flecks of butter toasted almonds is a dessert to please anyone\u2019s palate — now doesn’t that make you want to try it.<\/p>\n

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We were having this dessert after Osso Buco<\/a> and wanted something light. Maybe you will add this recipe to one of your dinner parties over the holidays or save it for anytime of the year. It’s definitely a beautiful and impressive looking dessert and not that hard to make either.<\/p>\n

UPDATE:<\/strong><\/span> I just posted a revised recipe for French Fried Beets<\/a>. I first had them at East Side Kings in Austin (Top Chef winner) and tried to recreate on my own. Today I found their recipe that they shared with Food Network. Hope you will try these.<\/p>\n

BLAST FROM THE PAST: <\/span><\/strong>Here is an appetizer I did a couple of years ago with figs. Fig and Cheese Bruschetta<\/a> is quick and easy to make over the holidays. I used dried figs for this particular one but fresh ones would be fantastic if you can find them.<\/span><\/p>\n

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Ingredients for a beautiful and delicious dessert.<\/p>\n

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The pears get poached in a wine, sugar, cinnamon stick mixture.<\/p>\n

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Remove pears from poaching liquid.<\/p>\n

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Cut a small piece off the bottom of the pear so it will stand upright without tilting over.<\/p>\n

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Start at the top of the pear, about 1″ down from top and start making cuts through to the middle of pear but not all the way through. Make the cut curved towards the bottom instead of straight up and down.<\/p>\n

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Some of the poaching liquid and wine and sugar plus some gelatin get cooked to become the wine jelly. Pour into sprayed flat tray.<\/p>\n

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Use either small leaf cutter or just cut the jelly into cubes for a garnish.<\/p>\n

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Toast the almonds. I think they were suppose to be chopped finely before toasting; I misread that part.<\/p>\n

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The almond cream is fairly easy to make; the first time I got it too thick. This can easily be thinned by adding a little cream.<\/p>\n

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Wine Poached Pears with Almond Cream and Jelly Leaves<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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