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Port, however, proves sickly sweet once reduced. Developed in England, Bartlett pears are large bell-shaped pears, like Anjous. If you're peeling many pears at once, immerse them in a large bowl of cold water with lemon juice. Red Bartletts taste the same as their yellow-green counterparts, but have a striking red skin. Craig Claiborne’s poached pears are cooked in port. (The last two recipes also simmer the cooking liquor for 20 minutes before adding the fruit, but this seems counterproductive, because it means there is not enough liquid to submerge the pears in as directed.). Add orange slices, cloves and vanilla. How to eat Anjou pears: They’re a terrific all-purpose pear—just as good eaten fresh as they are baked into pies, poached, or in savory dishes like balsamic chicken. Pears, especially winter pears, aren’t known to be 100% delicious 100% of the time, but poaching them really brings out their flavor. Buy firm pears at the grocery store and place them in a paper bag to ripen. The best pears for poaching are Bosc pears, but you can also use French butter pears, Anjou pears, and Concorde pears. They are the best pears for poaching, as they keep their shape when cooked. Oliver melts a great lump of butter into the sauce at the end, to give “a really intense, tasty sauce which is to die for”. In any case, the best results come from those recipes – Oliver, Smith, Bareham and Hopkinson, and de Ravel – which reduce the cooking liquid before serving, intensifying the flavours. The pears gently simmer in the poaching liquid until almost tender, about 15 minutes. The thrifty David uses a mixture of half wine, half water. When it comes to fall fruit, crisp-tart apples usually steal the spotlight, but it's time to give the sweet, seductive pear its due. Everyone else uses cinnamon, which feels like a good match with the pears, as do Bareham and Hopkinson’s cloves, though no one picks up their peppercorns, to my disappointment. Anjou pears are the most commonly found pear in the U.S., available in late October to mid-winter. Personally, I prefer the smoother sort of pear for cooking; the rougher texture of conference is less pleasant warm. Red and green Anjou pears are nearly identical in flavor. A straightforward fruity red, with low tannins, and a hint of acidity, will do nicely. Pear and Pomegranate Salad | Photo by Annafur, Poached Pears Belle Helene | Photo by The Gruntled Gourmet, The Best Pears for Cooking, Baking, and Eating Out of Hand. For this recipe, the pears are poached in a sweet mixture of water, sugar, honey, cinnamon sticks, and vanilla bean. Because of their juicy, melt-in-the-mouth texture and delicate fragrance, Comice pears are best enjoyed raw. Allrecipes is part of the Meredith Food Group. Bosc pears have a distinctive, elegant shape: a long, slender neck and yellow-brown skin. Or play around with different pear varieties and the different poaching liquids in … Bareham and Hopkinson believe “it is well worth searching out a decent bottle of fruity red wine in which to cook these pears. The acidulated water will keep the pears from discoloring until they are ready to be poached. Pour the sauce back on to the pears and serve warm or cool (I like them chilled) with creme fraiche, thick yoghurt or ice cream. They are yellow-green or yellow with a red blush. Once the pears are poached, I’ll often add a handful of dried fruits, such as sour cherries, cranberries, raisins, or currant to the still-hot liquid, and the heat will plump them up nicely.. Partly, of course, they are a victim of their own delicious squidginess; a perfectly ripe pear is far too delicate a beast for the modern supply chain, which explains those crunchy hand grenades of fruit sold “for ripening at home”. Pour the liquid back into the saucepan and bring to the boil.

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