Being a cool poacher
Culinary poaching? Gently cooking something in a bath of liquid that perhaps is flavored? Much preferred over other types of poaching. Let’s stick to this one. There aren’t a ton of pear recipes here on Essential Omnivore (though the pear vinaigrette is a oldie but goodie), and I think 2018 is the year to remedy that. This may be one of the only times you’ll want to seek out less-ripe pears while grocery shopping, maybe a welcome relief? The long and low cooking time requires a firmer pear that can withstand it and not begin to disintegrate. So go get those unripe pears and revel in it!
Peachy… or, pear-y… imperfection
I know, where are the toppings? Where’s the whipped coconut cream? The crumbled nuts? Truth be told, the syrup is so darn flavorful and stunning in person that by the time these pear puppies were ready for their close up… I didn’t want anything else to get in their way. I want these photos to show you how it’s going to look for you. There will be dried hibiscus leaves in the poaching liquid, maybe they’ll stick to a pear or two. That’s awesome! Keep ’em. The pear flesh has a texture that isn’t smooth–you’ll see that as you drizzle the syrup and notice where it clings as it drips down the whole pears. That’s awesome. We’re eating food, made with love. Let’s see their imperfections and maybe anthropomorphize them a little or learn human lessons from them or just remember that we have extra food on our plates and we get to pick and choose what that extra food is and how spectacular that action is?
Ok, I’ll go now. I had coffee this morning.
Pears Poached in Ginger Pomegranate Molasses Syrup
- 4 pears not super ripe! need to be firm enough to peel and withstand the poaching
- 4 cups water
- 1/4 cup honey use more or less to your preference
- 1/4 cup pomegranate molasses
- 1/2 cup fresh orange juice or just juice from one orange
- 4 1- inch pieces of orange peel
- 4 1- inch pieces of fresh ginger root you can peel if you'd like, but not required
- 1 bag of hibiscus tea
- fresh pomegranate seeds to garnish, optional
- coconut cream or heavy whipped cream to garnish, optional
Peel the pears from top to bottom. Discard the peels (or eat them! Or dehydrate them to save for later!)
- In a medium pot, combine the water, honey, pomegranate molasses, orange juice, orange peel, ginger root and hibiscus tea and whisk gently to combine over medium heat.
- Gently place the pears in the poaching liquid, and add additional water so the pears are mostly covered (they will float a bit, and that's OK).
- Bring the pot up to a boil, then reduce heat to medium-low and poach for 40 minutes.
- Remove the pears gently from the liquid, and transfer the pears to a serving plate or bowl.
Strain the poaching liquid into a liquid measuring cup (or bowl) in order to remove the tea bag and other flavoring agents, then place the strained liquid back into the cooking pot and bring up to a boil once more, then return the pot to medium heat and cook until the poaching liquid has turned to a syrup, about 20 minutes.
Once ready to serve, drizzle the plated pears with the reduced pomegranate syrup, additional honey, chopped nuts and seeds or whipped coconut cream or heavy whipping cream.