900 grams | champagne |
180 grams | sugar |
1 | lemon |
5 | long peppers |
1/2 | empty vanilla pod |
2 | star anise |
5 | cardamom pods |
1 | cinnamon stick |
5 | pears |
Mix the champagne with the sugar, the peel from the lemon, the long peppers, the empty vanilla pod, the star anise, the cardamom pods and the cinnamon stick. Bring this to a boil. While that’s happening take the pears and peel them. Once the liquid is boiling add the pears and make sure they are all submerged. Then cover the top with some parchment paper to insure a more even cooking. Now let them poach on a low heat for 1 hour. After that turn off the heat and let them cool down completely. Then remove the pears from the liquid. The liquid you can use to poach some more pears or reduce it like I did. Once it’s reduced into a syrup pass it through a fine sieve and later on we’ll use it to glaze the pears. Now back to the poached pears. Cut them all in half and remove the core with an Parisienne scoop. You could also use a teaspoon, but this is so much easier. Then cut away the stem on the top and bottom. Keep them in your fridge for later.
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