Now, I’m no baker, but I love dessert. It seems like a meal isn’t complete without a little something sweet at the end. Eventually I want to learn how to make a chocolate tart, soufflé, or something else that’s sweet and fancy, but that’s a question for my friends in the baking program at school.
In the meantime, this is a great dessert for those who want something quick, tasty, and maybe even a little boozy? Booze is a natural pairing with dessert (or any course), and these pears, poached lightly in Riesling, are an utterly scrumptious way to end a meal. I made these for my mother’s birthday, and she loved them, and we decided to save the leftover poaching liquid to use this spring experimenting with cocktails. See, everybody wins.
1 bottle sweet Riesling [i used some wine I got for $5 at Trader Joe’s]
2 cups sugar [$2]
1 lemon [$1]
5 pears [$5]
Peel and core the pears using a peeler and melon baller, respectively. Add wine to a pot with lemon peel, the sugar, and enough water to cover the pears. Bring to a simmer and add the pears to the liquid.
The pears should be covered with parchment paper or a lid that will ensure they do not float in the liquid. They must be submerged. I used a lid that was a little smaller than the opening of the pot so it could sit snugly on top of the pears and push them slightly down.
Poach the pears until tender, about 30-40 minutes. Test done ness with a knife inserted into the flesh.
When the pears are tender, let cool slightly in the liquid. Pears can be stored in the poaching liquid until ready to serve, or for up to a few weeks. They only increase in flavor.
When ready to serve, cut pears in half and take a 1/2 cup of the poaching liquid in a saucepan and reduce to a syrup. Top pears with the syrup and whipped cream, if desired.