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The pears were cooked in a pan with red wine, sugar, a piece of cinnamon and cloves. Once cooked, the pears would develop wrinkles, thus the name "old wife". [ 6 ] If the cooking did not result in the desired red color, cochineal was added and a tin spoon placed inside the jar.
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
Using a slotted spoon, transfer the pears and prunes to a shallow serving bowl. Boil the poaching liquid over high heat until reduced to 1 1/2 cups, about 10 minutes. Strain the syrup over the pears.
Poached Pears in Red Wine Served with Mascarpone. 25: Fri, 3 Jun 2011: Chicken Shank, Eggplant and Fig Tagine Archived 25 October 2011 at the Wayback Machine (Shane Delia, Chef), Nut Pesto, Turkish Delight filled Doughnuts (Shane Delia, Chef) 26: Mon, 6 Jun 2011: Tuna Croquettes with Wasabi Mayonnaise, Chilli Beef Brisket (Tom Niall), Super ...
Soft, juicy, super-sweet Bartletts are one of our favorite go-to pears for baking, but crispy Bosc pears are also amazing, especially when poached. D'Anjou pears are a wonderful happy medium (both ...
Preheat the oven to 350°. In a medium saucepan, combine the Sauternes, sugar, cinnamon stick, caraway, a pinch of salt and 2 3/4 cups of water.
Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve. Recipe Credit: Jill Giacomini Basch Image Credit: Quentin Bacon
Poire belle Hélène (pronounced [pwaʁ bɛl elɛn]) is a dessert made from pears poached in sugar syrup and served with vanilla ice cream and chocolate syrup.According to the traditional account, it was created around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach. [1]