Chef John Butera of The Academy, a retirement community in Boulder that emphasizes good food, says a poached pear is a wonderful component for any home cook to have in his or her repertoire for its versatility in both flavor and presentation. Butera suggests a modestly priced cabernet, as it imparts a nice, deep-red color. Just about any type of pear can be used, as long as it is just slightly under-ripe and has no visible blemishes. Serves 8.
Ingredients
8 medium-sized pears
1 quart water
1 cup sugar
1 bottle red wine
Directions
To prepare the pear for poaching, remove stem and carefully peel pear using vegetable peeler or sharp paring knife. Carefully core pear to remove seeds and fibrous center. Do this immediately before poaching. If you must prepare pears in advance, store them in cold acidulated water, but for no longer than overnight, as they will deteriorate. Place water and sugar in heavy 6-quart saucepan and bring to boil, stirring constantly with whisk to completely dissolve sugar.
Add wine and bring back to boil. Add pears, return to boil and reduce to simmer. Cover. Check after about 20 minutes. Once they are tender enough to pierce easily with a paring knife (but not soft) remove from heat. Poaching time will vary with size and ripeness of pears.
Let pears cool to room temperature in poaching liquid. This not only completes the cooking process but gives them a nice, deep color. Be sure to check periodically so they don’t overcook.
Remove pears from liquid and let drain thoroughly. Serve.
