White Wine Poached Bosc Pears Recipe
Vanilla “pudding” | Cinnamon Palmiers | Candied Cranberries
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Ingredients
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For the Poached Pears
For the Vanilla Pudding
For the Cinnamon Palmiers
For the Candied Cranberries
Method
For the Poached Pears
- 1
Prepare Pears
Peel the Bosc pears, leaving the stems intact. Cut a small slice off the bottom to make them sit upright.
- 2
Poaching Liquid
In a saucepan, combine white wine, sugar, water, vanilla bean (split), and the cinnamon stick. Bring to a simmer over medium heat.
- 3
Poach Pears
Carefully place the prepared pears in the simmering liquid. Reduce heat to low and cover. Let poach for about 20-25 minutes or until tender. Remove from heat and let cool in the liquid.
For the Vanilla Pudding
- 4
Combine Ingredients
In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens.
- 5
Add Vanilla and Butter
Remove from heat and stir in vanilla extract and butter until melted and smooth. Let cool.
For the Cinnamon Palmiers
- 6
Prepare Puff Pastry
Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface.
- 7
- 8
Slice and Bake
Cut into 1/2 inch slices and place on a baking sheet. Bake for 12-15 minutes until golden brown.
For the Candied Cranberries
- 9
- 10
Candy Cranberries
Add fresh cranberries and cook for about 10 minutes until they pop. Remove and let cool on parchment paper.
