The perfect ending to a holiday meal (Thanksgiving!) Spiced, beautiful pears swimming in a ruby syrup with a creamy zabaglione custard.
- 4 bosc pears, firm but ripe
- 1 ½ cups fruity red wine
- 1 cup pomegranate juice
- 2 t. tart cherry juice (optional)
- 4 tablespoons raw honey
- 2 tablespoons pure cane sugar
- 2 whole cinnamon sticks
- 2 anise pods
- 8 whole cloves
- 1″ slice fresh ginger, (can used crystalized ginger)
- Recipe: Caramel Zabaglione
Peel pears and leave stems intact. On a cutting board, cut the pears in half – one half will have stem attached. Take out seeds with a melon baller, discard. Cut away the stringy strip towards the stem with a sharp, small knife.
Add the pears to the pot, cover and simmer for about 20 minutes, stirring occasionally – until the pears are tender (test with a small knife.)
Remove the pears from the liquid, add 1/2 cup over the pears and cool. (Cover and refrigerate for up to 2 days if making in advance.)
Make the Syrup:
Bring the remaining poaching liquid to a boil, then reduce to a simmer cooking until reduced to 3/4 cup. The liquid will turn a darker hue, and be very syrupy.
Strain the syrup, and place in a glass container to cool.
Drain from the liquid, cut the pears halves into 6 lengthwise wedges, or serve the pear halves as is. Parfait dishes are nice and festive for serving.
Top with Caramel Zabaglione (see recipe) and drizzle with the Syrup.
Garnish with pumpkin brittle if desired. Pomegranate seeds are a nice garnish as well.
These pears are not overly sweet, and work beautifully with the Caramel Zabaglione.
See Recipe: Caramel Zabaglione
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Servings: 8. A half pear per serving with syrup and caramel zabaglione.
See the Blog for more photos and tips.