wine poached pears

Discussion in 'Food & Cooking' started by phatch, Sep 16, 2012.

  1. phatch

    phatch Moderator Staff Member

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    My first time with these. How do you turn them without destroying them? They're so tender.  I'm cooking them on their side and turning them as it seemed the best way to them without a ton of wine in a big pot. 

    My approach was along these lines:



    Granted, my pears were likely riper than optimal so they were already a bit soft.

    Hmm, perhaps it's time for a new sauce pan. Then I could do them upright.
     
    Last edited: Sep 16, 2012
  2. ordo

    ordo

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    This is a much better "poires au vin rouge":

     
  3. phatch

    phatch Moderator Staff Member

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    Yeah, a 4 quart sauce pan would have helped. But my pears would get cut and torn by the spoon when I lifted them out. Too soft.

    Tasted pretty darn good though.
     
  4. kaneohegirlinaz

    kaneohegirlinaz

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    I've never made poached pears in wine before, but just a thought...

    what if you displaced the wine with the whole lemons, uncut, or something else.  Using a larger pan to accommodate the pears and lemons, wouldn't you be using about the same amount of wine and have the fruit covered completely? would that work?