Cranberry-Rosé Poached Pears
Impress your guests with this elegant, easy holiday dessert.
Susan Spungen
Ingredients
- 1 1/2 c. rosé
- 1/2 c. granulated sugar
- 6 small slices fresh ginger
- 1/2 vanilla bean, split and scraped
- 4 firm Bartlett or Bosc pears, peeled 6 c. water
- 1 c. fresh or frozen cranberries
Steps
- Combine the rosé, sugar, ginger, and vanilla in a deep medium saucepan and bring to a boil till
the sugar dissolves. - Add the pears and water to cover completely (add more water if needed) and return to a simmer.
- Place a lid from a smaller pot on top of the pears to keep the fruit submerged, then cook over low heat 30 to 35 minutes, until the pears soften.
- Using a slotted spoon, transfer the pears to a container and turn the heat to high.
- Boil the poaching liquid until reduced by half, 15 to 20 minutes, then add the cranberries and cook 3 to 4 minutes more, until they start to split.
- Pour the poaching liquid over the pears, cool completely, and chill overnight (and for as long as a week).
- To serve, carefully slice pears in half lengthwise and scoop out seeds with a melon baller or small spoon. Serve with poaching liquid and sesame tuiles, if desired. Serves 4.
Sesame Tuiles
- 1/2 c. sesame seeds
- 1/2 c. sliced almonds
- 1/4 c. honey
- 1/2 tsp. vanilla
- Big pinch salt
- 1 T unsalted butter, plus melted butter if using foil
Steps
- Preheat the oven to 325°F.
- Combine the sesame seeds and almonds in a bowl.
- Heat honey in the microwave or in a small saucepan until hot, then add honey, vanilla, salt, and butter to the bowl, stirring until butter is melted and ingredients are well incorporated.
- Line two baking sheets with silicone baking mats or foil brushed with melted butter.
- Place a scant tablespoon of the batter into 12 separate piles (6 per baking sheet) spaced 2 inches apart.
- Flatten slightly using your fingers.
- Bake one sheet at a time on the center rack for 16 to 18 minutes, turning the sheet halfway through baking, until the tuiles are deep golden brown.
- Repeat with remaining batter (enough for 4 more tuiles).
- Remove from the oven and let cool, undisturbed, for 3 to 5 minutes, until the tuiles can be lifted without falling apart.
- Carefully run a small offset spatula under each tuile, lift it up, and flip it onto a rolling pin or wine bottle with the shiny (bottom) side up to continue cooling.
- After a few minutes, the tuiles will set and you can transfer them to a cooling rack or plate. When completely cooled, store in an airtight container. Makes 16.
The print version of this article appears with the headline: Festive Flavor.
