A Recipe with Verjus and Poached Pears
I love Poached Pears served on top of a salad with a nice topping of blue cheese. I prefer poaching with verjus because of the heightened acid. I also love these on top of ice cream for dessert. I reduce the poaching liquid to a syrup consistency and it makes a really beautiful sauce.
2 pears, firm but ripe (Bosc or Comice)
2 cups White Verjus (substitute: any high acid white wine, such as Sauvignon Blanc, Pinot Gris, Albarino)
1/2 cup honey
1 vanilla bean split
1 cinnamon stick
1 whole clove
2 whole allspice berries
1 star anise
2 oz crystallized ginger
Peel, half and core the pears (Use a melon baller when removing the core for better presentation).
Combine the remaining ingredients in a non-reactive saucepan and bring to a poaching temperature (145-175 degrees).
Add the pears and cook until just tender, about 10 minutes.
Allow the pears and liquid to cool to room temperature, then store refrigerated.