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
- 1
Prepare the poaching liquid
In a large saucepan, combine white wine, water, sugar, cinnamon stick, and split vanilla bean. Bring to a simmer over medium heat.
- 2
Poach the pears
Peel the Bosc pears, leaving the stems intact. Add the pears to the saucepan and simmer gently for 20-25 minutes, or until tender. Remove from heat and let cool in the poaching liquid.
Vanilla Pudding
- 3
Make the pudding
In a saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat and stir in the vanilla extract and butter. Pour into serving dishes and let cool.
Cinnamon Palmiers
- 4
Prepare the palmiers
Preheat the oven to 400°F (200°C). Roll out the puff pastry and sprinkle with sugar and cinnamon. Fold the pastry into a log shape and slice into 1/2-inch pieces. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes, until golden brown.
Candied Cranberries
- 5
Candy the cranberries
In a saucepan, bring water and sugar to a boil. Add cranberries and cook for about 5 minutes until they pop. Remove from heat, drain, and let cool on a wire rack. Once dried, roll in granulated sugar.
