Monday, August 27, 2012
I am beginning to love pears. I used to hate pears.
I never liked western pears. I have always preferred Asian pears that are juicy and very juicy. Western pears seems harder, sometimes astringent and more things that could end up sticking between my teeth. Maybe back in those days, there is only Packham pears available. Yes, those days when fresh lemons were unheard of. It's just calamansi or green limes available should one ever need some citric acid besides oranges.
|the pears I used, small packhams|
After I made double boiled pears with osmanthus, of which was really nice to eat.. I tried to do it Western style poaching instead. Somehow, I am too stingy to open up a bottle or red wine to do it and was thinking if I could just poach them in spices.
I was so in love with these that I made these again to share with my fellow bloggers at the Mad Hatter's Tea Party. Swee San made some kick ass pecan ice cream and it paired so well with the poached pears. Haha.. But then again, taste is always a personal matter, what I am in love with may be your poison. And it's poison for my hubby.
Cinnamon Vanilla Poached Pears
5 small pears (mine weighed about 530gm)
1 vanilla bean that has been scraped before (or just use a ew one)
2 inches cinnamon stick
2 Tbsp lemon juice
1. Combine everything except the pear into a small pot.
2. Peel pears, rinse and put them into the pot immediately. Coat them with the lemon infused mixture.
3. Bring a boil and lower to a simmer for 20-30 minutes, until pears are tender.
4. Fish out the pears and turn heat to high to reduce the syrup to about 1 cup.
5. Keep the pears together with syrup into a deep container and chill. Serve cold or warm