Over forty years ago I tasted my first ‘poached pear’. We were having a beautiful dinner at my sister Loretta’s house. It was a special occasion and she had made poached pears for dessert. They were so elegant and wonderful tasting, I can remember it clearly to this day.
What’s not to love about this match made in culinary heaven. The pears are fruity and light, while the chocolate sauce gives a touch of indulgence not to mention the little surprise tucked in the center.
There is really no set answer to the question of ‘how many ways can you poach a pear’. Of course, the classic way would be in red or white wine, which certainly has eye appeal. But, besides wine, there is always cider, bold and flavorful beers or ales and even espresso.
I decided to go with pear juice, cinnamon, star anise, vanilla and honey. I think the look is gorgeous not to mention the wonderful flavor.