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wine poached pears

post #1 of 4
Thread Starter 

My first time with these. How do you turn them without destroying them? They're so tender.  I'm cooking them on their side and turning them as it seemed the best way to them without a ton of wine in a big pot. 

 

My approach was along these lines:

http://www.youtube.com/watch?v=yXECuX17jcs&feature=related

 

Granted, my pears were likely riper than optimal so they were already a bit soft.

 

Hmm, perhaps it's time for a new sauce pan. Then I could do them upright.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #2 of 4

This is a much better "poires au vin rouge":

 

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #3 of 4
Thread Starter 

Yeah, a 4 quart sauce pan would have helped. But my pears would get cut and torn by the spoon when I lifted them out. Too soft.

 

Tasted pretty darn good though.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 4

I've never made poached pears in wine before, but just a thought...

what if you displaced the wine with the whole lemons, uncut, or something else.  Using a larger pan to accommodate the pears and lemons, wouldn't you be using about the same amount of wine and have the fruit covered completely? would that work?

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