White Wine Poached Bosc Pears Recipe
Vanilla “pudding” | Cinnamon Palmiers | Candied Cranberries
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Ingredients
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Pears
Vanilla Pudding
Cinnamon Palmiers
Candied Cranberries
Method
Pears
Prepare the Poaching Liquid
In a large saucepan, combine white wine, sugar, lemon juice, and split vanilla bean. Bring to a simmer over medium heat.
Poach the Pears
Peel the Bosc pears and place them in the poaching liquid. Reduce heat to low and simmer for about 20-30 minutes until the pears are tender. Remove from heat and let cool in the liquid.
Vanilla Pudding
Make the Pudding
In a saucepan, combine milk, sugar, cornstarch, and salt. Whisk over medium heat until the mixture thickens. Remove from heat and stir in vanilla extract and butter until melted and smooth.
Cinnamon Palmiers
Prepare the Palmiers
Preheat oven to 200°C (400°F). Roll out puff pastry and sprinkle with sugar and ground cinnamon. Fold the sides toward the center and slice into pieces. Bake for 15-20 minutes until golden brown.
Candied Cranberries
Candy the Cranberries
In a saucepan, combine sugar and water. Bring to a boil and add fresh cranberries. Cook for 5 minutes, then drain and let cool on parchment paper until set.
