Autumn Poached Pears
by fig + fauna farm on 10/21/12
The weather is slightly cooler and the smell of bonfires can be detected on any given evening. Signs of Autumn are subtle in South Florida by nature, but I've been simmering a sensory version of Fall as often as possible - pears, cinnamon sticks, ginger and rosemary....can you smell it?
/// A few notes to share...
You can get creative with the flavors - some options are honey, cinnamon, cloves, thyme, wine, vanilla, orange rind, maple syrup and cardamom. I top yogurt, pancakes or ice cream with the soaked pear fruit, or eat it as is for the most delightful treat. Sometimes divide one batch in two jars and top one with Bourbon or Amaretto for a late night treat. If it is your first time making Poached Pears, it's worth checking out instructions written by David Lebowitz.
POACHED PEARS & ROSEMARY
You will need:
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3 cups of water
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2-3 pears, sliced or cut into wedges
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honey, sugar or maple syrup - to taste ( I used 3 tbls of honey)
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1 cinnamon stick
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1 small knob of fresh ginger, sliced
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1 sprig of fresh rosemary
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1 vanilla bean, scraped
In a large saucepan, bring water and sweetener to a gentle boil until sugar or honey is dissolved. Add all other ingredients and reduce to a simmer for 15-20 minutes, or until pears are soft. Let pears cool in the sweet liquid and serve right away or place in a jar to store in the refrigerator for a few days.
Serves 2-3
