Spiced poached pear with beet

Name: Spiced poached pear with beet
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 Pears; 1 large beetroot; 1 stick cinnamon (or cloves or cardamom, it’s optional); 1 tablespoon sugar / honey; As required Water; 1-2 sprigs Rosemary; 3 scoops ice-cream

Inish Issac @InishKitchen

#reststyle #goldenapron
Poached Pear, the classic French dessert is such a delightfully flavorful, very elegant and impressive. It has a great balance of sweet, spice and fruity flavors, and the deep red colour turns this into a beautiful centerpiece dessert too. I have slightly modified my recipe so that it can be served to kids as well.

Poached Pears make a fantastic dinner party dessert and can be prepared in advance. Pears have such a mild flavour that you need to use spice in a considered way to complement their fabulous taste.

Inish Issac @InishKitchen

Poached Pears make a fantastic dinner party dessert and can be prepared in advance. Pears have such a mild flavour that you need to use spice in a considered way to complement their fabulous taste.

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Ingredients

35 minutes

4 servings

4Pears
1large beetroot
1 stickcinnamon (or cloves or cardamom, it’s optional)
1 tablespoonsugar / honey
As requiredWater
1-2 sprigsRosemary
3 scoopsice-cream

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Steps

35 minutes

1

Peel the pears, leaving stem intact and being careful not to blemish the flesh of the pears. So your end product will be neat, clean and spotless.
2

Peel the Beetroot skin and cut them into thin large slices.
Place the beet slices into a saucepan, just large enough to hold all the pears.
3

Pour in approximate 500ml of water, add the cinnamon stick and rosemary, cover and bring to the boil. Cinnamon gives the mild spicy flavour, you may add some cloves as well to give a good spice hint.
4

When it boils and the beet releases it's colour, add sugar / honey and then gently place in the pears one by one into the poaching liquid. The pears should be completely immersed in the water. Cover and simmer for 25 minutes, turning every 5 minutes to ensure even colour and the pears are tender.
5

Remove the saucepan from flame and allow it to cool. I have kept it overnight, immersed in the syrup for the deep colour, this is the great tip to obtain the bright maroon colour, but this is optional.
Gently remove the pears from liquid and boil the syrup further until the liquid becomes slightly thicker. Off the flame and let the syrup come to room temperature.
6

Serve each pear by drizzling some syrup and scope of ice-cream per person.