Slow Poached D'anjou Pears Recipe
with anthony's smoked mayonnaise, white cheddar, & luxardo cherries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pears
Smoked Mayonnaise
Garnish
Method
Pears Preparation
- 1
Peel and Prepare Pears
Peel the D'Anjou pears, leaving the stems intact. Cut a small slice off the bottom of each pear to create a flat base for stability.
- 2
- 3
Poach the Pears
Carefully add the prepared pears to the simmering poaching liquid. Cover the saucepan and reduce the heat to low, allowing the pears to poach gently for 30-40 minutes, or until they are tender but not mushy.
- 4
Cool the Pears
Once poached, remove the pears from the liquid and let them cool on a plate. Strain and reserve the poaching liquid for later use if desired.
Smoked Mayonnaise Preparation
- 5
Mix Mayonnaise
In a medium bowl, combine mayonnaise, smoked paprika, garlic powder, lemon juice, and salt. Whisk together until smooth and well blended.
- 6
Taste and Adjust
Taste the smoked mayonnaise and adjust the seasoning with more salt or lemon juice as needed.
Assembly
- 7
Plate the Dish
On a serving plate, place the poached pear upright. Spoon a generous dollop of smoked mayonnaise next to it.
- 8
Add Garnish
Slice the white cheddar cheese into thin wedges and arrange them around the pear. Top the pear with luxardo cherries for an elegant finish.