Reisling Poached Korean Pears

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By Nancy Buchanan

7 comments

5/11/2012

by Nancy Buchanan on November 5, 2012

After all the cheese and charcuterie (and we are NOT  even going to talk about  all the bread and wine….) I am trying to keep things a little lighter here at the Table for the next couple of weeks – more vegetables and fruit, less cheese ( icon cry Reisling Poached Korean Pears   and less meat. So, when these gorgeous Korean Pears arrived from Melissa’s Produce... well, I knew exactly what to do with them.

Korean Pears 300x202 Reisling Poached Korean Pears

Poach them. In Wine.

In the fall and winter, one of my favorite desserts is poached pears. After a hefty meal, they make the perfect dessert – they are easy to make, they look gorgeous and and they taste rich enough to balance heavier fall and winter meals.  I usually poach Bosc pears  in red wine… but somehow that didn’t seem quite right with the Korean Pears. If you’ve never tried a Korean Pear, you really should. Unlike european  pears (bosc, comice, bartlett, etc.) Korean pears are firm and crisp – not to mention incredibly juicy and refreshing. They are just beginning to come into season so check with your grocer to see if they are carrying Melissa’s Korean Pears! If they aren’t, don’t hesitate to contact Melissa’s to find a store that carries them in your area!

So after “sampling” one (ok, it was more like three, but research is important, right?) I thought a riesling would be perfect  for poaching the pears and would complement the sweet and clean flavor of the pears. Asian spices including ginger, star anise and cinnamon seemed like a natural pairing with just a little hint of orange to bring everything together.

I am happy to report that I was thrilled with the results – the pears and poaching liquid tasted exactly as I had hoped they would! This dessert would be perfect with any asian influenced dish or following any type of braised dish. Because you can make these ahead of time, they make a perfect “party” dish… just gently re heat them and you are good to go!

As you can see in the photos, I didn’t garnish them with ice cream or creme fraiche but they would be delicious with a little vanilla ice cream or with some ginger cookies… or both!!!

These would even be great at Thanksgiving if all things pumpkin and pie  aren’t your thing!!!

Riesling Poached Korean Pears

Ingredients

  • 4 fresh Korean Pears
  • 1 750 ml bottle late harvest riesling
  • 1 cup sugar
  • 4 - 6 cups water
  • 2 cinnamon sticks
  • 3 whole star anise
  • 1/4 inch piece of fresh ginger, peeled and sliced
  • 1 orange

Instructions

  1. Using a vegetable peeler, peel and the pears and cut a small amount from the bottom of each pear so that stands up straight. Set aside. Using the same peeler, remove the zest from the orange in large strips, being careful to include as little of the white pith as possible. In a large (3 quart) pot combine the riesling, sugar, cinnamon sticks, star anise , ginger and orange zest. Over medium heat, stir until the sugar is dissolved. Add the pears and then enough water to barely cover the pears. Bring liquid to a simmer and simmer for 1 to 1 1/4 hours until the pears are easily pierced with a cake tester (I use a cake tester so that I can test the tenderness of the entire pear). When pears are tender, remove from the poaching liquid and set aside. Bring poaching liquid to a boil and boil until reduced by 1/2 and liquid has thickened to a light syrup consistency. Taste. Depending upon how sweet your riesling is you may wish to add additional sugar - add by tablespoons, stirring to dissolve. Pears can be made 1 day ahead - refrigerate pears and syrup in a covered container. Warm pears and syrup before serving. To serve, place a pear on each plate and drizzle with the syrup. You can remove the orange zest and cut into small slivers for garnish if you like.
http://www.acommunaltable.com/reisling-poached-korean-pears/

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{ 7 comments… read them below or add one }

Lana @ Never Enough Thyme November 6, 2012 at 6:12 am

I see the Korean pears in the grocery this time every year, but have never tried them. Mainly because I had no idea what to do with them. Now I do! Happy to see that you’ve used my favorite wine – riesling – and some of my favorite spices, too. I’m thinking this would be an elegant finish for our Thanksgiving dinner.

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Carrian@ohsweetbasil November 6, 2012 at 6:56 am

I have never tried this, it looks soooo good , I can’t wait to take a bite out of this pear!

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Dorothy at ShockinglyDelicious November 7, 2012 at 8:06 am

Stunning and simple — the perfect dessert!

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Maria November 8, 2012 at 11:37 am

Great recipe! I agree with Dorothy…simple and deliriously stunning!

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Sylvie @ Gourmande in the Kitchen November 10, 2012 at 5:43 pm

That sounds like the perfect pairing, I think Riesling is superb and much unappreciated.

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Magic of Spice November 10, 2012 at 6:56 pm

I just adore poached pears…well anything really :) Beautiful!

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