Wine Poached Pear Croustades With Ice Cream Recipes
RED WINE POACHED PEAR FILLED WITH VANILLA ICE CREAM AND TOPPED WITH GRANOLA
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, add the wine, sugar, cloves, pears, cinnamon, vanilla and orange zest and bring to a simmer. Cut out a circle of parchment paper and fit this on top of the liquid to keep the pears submerged. Simmer the pears until fork-tender, flipping them once, about 40 minutes. Remove the pears from the wine with a slotted spoon and refrigerate for 10 minutes. Continue to reduce the wine mixture on high heat until it becomes syrupy, about 10 minutes. Remove from the heat and strain.
- Top each pear half with some ice cream, granola and a drizzle of the wine reduction. Finish your art with mint and devour it.
WINE-POACHED PEAR CROUSTADES WITH ICE CREAM
Croustades are toasted shapes or shells of bread or baked pastry crusts used as bases for serving various mixtures, either sweet or savory. Here they're made with slices of toasted pound cake and topped with wine-poached pears and ice cream. It's a dessert that's easy to make and a perfect conclusion to a county-style, French-inspired menu.
Yield Serves 6
Number Of Ingredients 10
Steps:
- Stir wine, sugar, peppercorns, orange peel and bay leaf in heavy medium saucepan over medium heat until sugar dissolves. Increase heat to high; cover and boil 5 minutes. Add pears. Reduce heat; cover and simmer until pears are tender, turning occasionally, about 10 minutes. Cool to room temperature. Chill until cold, about 6 hours. (Can be made 1 day ahead. Cover and keep chilled.)
- Remove pears from liquid. Strain liquid into heavy small saucepan. Boil until liquid is reduced to 1 1/2 cups, about 8 minutes. Whisk cornstarch and orange juice in small bowl to blend. Add to saucepan and whisk until sauce boils and thickens, about 1 minute. Remove sauce from heat and cool slightly.
- Cut pound cake slices diagonally in half. Thinly slice pears lengthwise. Arrange 2 pound cake triangles and 1 sliced pear half on each of 6 plates. Top each with ice cream; drizzle with sauce.
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- In a large, nonreactive saucepan over medium heat, stir together the wine, orange juice, sugar, peppercorns, orange zest, ginger, cardamom and bay leaf until the sugar dissolves. Raise the heat to high and boil, uncovered, for 5 minutes. Add the pears, lower the heat, partially cover the pan and gently simmer the pears, turning them once or twice, until they are just tender ad can be pierced easily with a knife, 10-15 minutes. Turn off the heat and cool to room temperature. Transfer to a container, cover, and refrigerate until cold, at least 5 hours or overnight for convenience.
- With a slotted spoon, transfer the pears to a plate. Strain the liquid into a small, nonreactive saucepan; discard the solids. Set the pan over medium-high heat and cook the poaching liquid briskly until it is reduced to 1 ½ cups, about 8 minutes. In a small bowl, whisk the water and corn starch together and then whisk into the poaching liquid. Simmer, stirring often, until the sauce boils and thickens, about 1 minute. Remove from the heat and cool slightly.
- Lightly toast the pound cake slices and cut them in half diagonally. Thinly slice the pears lengthwise. Arrange 2 pound cake triangles and 1 sliced pear half on each of 6 plates or bowls. Top each with a small scoop of ice cream, drizzle generously with the sauce, and sprinkle confectioners’ sugar over all. Serve immediately.
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