Pan-Roasted Poached Pears with Spices

Winter has been busy with lots of things, and free evenings have often been dedicated to unwinding from the busy day on the sofa, watching all sorts of TV cooking shows with my husband. Or sometimes just by myself, because I am watching so many of them…! Instead of just watching the shows the way we used to, we now are in the mood for learning selected techniques from the best chefs of France, so I am sometimes taking notes while watching the shows.

This recipe of pan-roasted pears is the one I have tried tonight, and gosh it was so good that I must share the recipe – and keep it here for my personal record too! I saw it in a short masterclass by Chef Olivier Bellin and loved it. I only added ginger because a personal touch sometimes can be interesting. This recipe is healthy, as it is almost only using the natural sugar from the fruit, yet it’s really indulging because of the spices addition, and because of the nice poaching process prior to pan-roasting with only a small amount of butter. No more words needed, just enjoy!

Pan-Roasted Pear - cookingtrips.wordpress.com

INGREDIENTS

  • 2 Conference pears
  • flavored broth for poaching the pears prior to pan-roasting: about 50 cl of water, 1 tbsp of sugar or honey, lemon peels, 1 tbsp of lemon juice, 2 star anis, cinnamon, a bit of fresh ginger, 3 red pepper berries.
  • 1 small tbsp of salted butter
  • Spice mix: 1/2 tsp of pepper, 1 small tsp of nutmeg, 1 tbsp of ground coriander

DIRECTIONS

  1. Prepare the broth. Add all ingredients at once in cold water inside a large saucepan and reach a boil.
  2. When the broth is boiling, decrease the heat so the water reaches a light simmer.
  3. Now peel the pears lengthwise only, for a better looking result in the end (the devil hides in the details). If you have peeled the pears before preparing the broth, you may have sprinkled lemon juice on them to prevent oxydation (= pears turning brown and ugly), haven’t you?
  4. Slide the pears inside the simmering broth, and let them poach for about 10 solid minutes.
  5. Heat the salted butter in the pan on medium. Not high, or your butter will burn, not low, or your butter will divide. Medium is the key.
  6. When the butter starts to make a sweet crispy noise, put the pears in the pan and start roasting on one side until it’s colored. Turn the pears over the next quarter, and roast it nice. Repeat by turning them again until they’re golden-roasted on all sides.
  7. In the meantime, prepare the spice mix in a small bowl.
  8. Once the pears are well and nicely roasted, pour the spice mix over the pears, and roll them inside out to coat them properly.
  9. Add 4 large spoons of the hot flavored broth to the pan in order to deglaze the spices. To the pan, but not onto the pears, or the spices will go off immediately as they didn’t have time yet to adhere to the pears.
  10. The caramelization is going to begin in the pan. Use a large tablespoon to gather the liquids and baste the pears. That will also contributes to sticking the spices on the pears.
  11. If some amount of the spices have agglomerated in the pan, add some more flavored broth, deglaze the spices, and keep basting the pears until almost all liquids are used up.
  12. When ready, display each pear in a dessert bowl (way better than the flat plate I have used for my silly picture!), and drizzle the juices from the pan if there are any left. You’re ready to eat your delicious, soft, naturally sweet, spiced roasted pear!

Created and Written by Sophie Rebibo-Halimi. © 2019 All Rights Reserved.

2 comments

  1. What a wonderful recipe Sophie. I read every word of your instructions as you were so kind to mention exactly what to do to not burn or allow the pears to go brown. I hope you both enjoyed such a special dish.

    Liked by 1 person

    • Yes, it was a great dessert, and as you know I don’t like too much the “added sugar” in desserts, this one was top-notch! I still have some pears and some flavored broth left at home, for another round sometime this week :)

      Liked by 1 person

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