RIESLING POACHED PEARS WITH CARDAMOM CREAM
Riesling is a white wine native to Germany, though it's now also being grown as far afield as California, New York and Australia. Rieslings can range from sweet (labeled Spatlese or Auslese) to dry (labeled Kabinett, Qualitatswein or QbA); they're all known for honeyed, floral notes and stony minerality. They're an especially good match for fruit, as they add clean, not cloying, sweetness. Cardamom, a common ingredient in Northern European and Scandinavian baking, adds a smoky counterpoint.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves.
- Peel the pears, leaving stem intact, if present. Remove bottom stem end with a small melon baller, and continue to scoop up into the pear to remove the core. Place the pears right in the Riesling mixture (poaching liquid) after they are peeled and cored to prevent them from discoloring. (The acidity of the wine keeps them from browning). Add just enough water to cover the pears.
- To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the pan and lay on the surface of the liquid. Place a small plate on top of the paper to make sure the pears are completely submerged. Cook the pears over medium-high heat, just until the liquid comes to a boil. Reduce the heat to low and poach the pears until they are just soft. The pears should be tender enough to pierce with a knife. This takes about 20 to 25 minutes for ripe medium pears, but this can vary depending on the size, variety and ripeness of the pear.
- Remove the pan from the heat and cool the fruit completely in the poaching liquid. Refrigerate the fruit in the liquid in a sealed container until ready to serve. (The fruit will hold for 4 to 5 days, the longer the fruit is stored in the poaching liquid, the fuller the flavor).
- Pour about half of the poaching liquid into a skillet and bring to a boil over high heat. Continue to cook and reduce until the liquid gets syrupy and about the consistency of honey.
- Meanwhile, whip the cream together with the sugar and cardamom until cream just holds soft peaks. Refrigerate until ready to serve.
- To serve, place a pear in a bowl or on a plate. Drizzle with reduced Riesling syrup and garnish with a dollop of whipped cream.
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cousins squad
[email protected]I'm allergic to nuts, so I used almond milk instead of heavy cream in the cardamom cream. The pears were still delicious and the cardamom cream was just as good.
Jade Amelia
[email protected]This recipe is a great way to use up leftover cardamom cream. I had some leftover from a previous recipe and I didn't want to waste it. This recipe was the perfect solution! The pears were delicious and the cardamom cream added a nice flavor.
Fahad Gujjar
[email protected]I'm not a fan of riesling wine, but I loved this recipe. The pears were poached in a mixture of riesling wine and water, so the wine flavor was not overpowering. The cardamom cream was also delicious.
Jennifer Peek
[email protected]This recipe is a bit pricey. The riesling wine and cardamom cream are both relatively expensive ingredients. However, I think the dish is worth the splurge. It's a delicious and elegant dessert.
star
[email protected]I couldn't find cardamom cream at my local grocery store. I used heavy cream instead. The pears were still delicious, but I think the cardamom cream would have added a nice flavor.
Tammy Clouse
[email protected]I followed the recipe exactly, but my pears turned out mushy. I think I poached them for too long. I would recommend poaching the pears for a shorter amount of time.
Mohamed Mostfa
[email protected]The pears in this recipe were not ripe enough. They were still hard and tart. I would recommend using ripe pears for this recipe.
Mariah Phillip
[email protected]I found this recipe to be a bit bland. The pears were not very flavorful and the cardamom cream was not very noticeable. I would recommend adding more spices to the poaching liquid and the cream.
Osea Cawaru
[email protected]This recipe is a bit too sweet for my taste. I would recommend reducing the amount of sugar in the poaching liquid. Other than that, the pears were tender and flavorful and the cardamom cream was delicious.
BAZID Pubg
[email protected]I love the combination of riesling wine and cardamom in this recipe. The pears are poached to perfection and the cream is rich and flavorful. I will definitely be making this recipe again.
Jarif Ahmed
[email protected]This recipe is a great way to impress your guests. The pears are elegant and the cardamom cream adds a touch of sophistication. I would definitely recommend this recipe for a dinner party or special occasion.
Nathan Gonzales
[email protected]I've never poached pears before, but this recipe made it easy. The pears turned out perfectly and the cardamom cream was delicious. I will definitely be making this recipe again.
Peepo Sadge
[email protected]I made this recipe for a special occasion and it was a hit! The pears were beautiful and the cardamom cream was the perfect finishing touch. I would definitely recommend this recipe for a special occasion or dinner party.
sunil shakya
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pears are poached slowly and gently, which results in a tender and flavorful fruit. The cardamom cream is also delicious and adds a touch of elegance to the dish.
Sujat Sarkar
[email protected]I'm not a big fan of pears, but I loved this recipe! The riesling wine and cardamom cream really elevated the flavor of the pears. I will definitely be making this recipe again.
Najaf Adeel
[email protected]This recipe is a great way to use up leftover riesling wine. I had a bottle that was open for a few days and I didn't want to waste it. This recipe was the perfect solution! The pears turned out great and the wine was perfectly complemented by the ca
Nicholas Jerry
[email protected]I've made this recipe several times now and it's always a winner. The pears are always tender and flavorful, and the cardamom cream is the perfect complement. I love serving this dish with a scoop of vanilla ice cream or whipped cream.
Andualem Ayalew
[email protected]I made this recipe for a dinner party and it was a huge hit! The pears were a beautiful addition to the dessert table and they tasted even better than they looked. My guests raved about the dish and asked for the recipe.
Syns Azam
[email protected]I was pleasantly surprised by how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the dish turned out beautifully. The pears were perfectly poached and the cardamom cream was the per
Ashton Cajuste
[email protected]These poached pears were a delightful treat! The riesling wine and cardamom cream complemented each other perfectly, creating a sweet and aromatic dish. The pears were tender and flavorful, and the cream was rich and creamy. I will definitely be maki