peartition: red wine poached pears with brown butter crumble on fmitk.com

PEARtition: Red Wine-Poached Pears with Brown Butter Crumble

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peartition: red wine poached pears with brown butter crumble on fmitk.com

Note: This recipe was part of a Beyonce-themed dinner party – see the entire menu here.

There were quite a few friends that helped come up with the puns for We Like to Party, but Tyrone’s “PEARtition” was my favorite. My immediate thought when he texted that to me was “red wine poached pears!”, which I’ve done before. The rest of the recipe changed about 15 times  before I arrived at the final version – the addition of a creme anglaise and the brown butter crumble for a bit of crunch.

peartition: red wine poached pears with brown butter crumble on fmitk.com

You’ll need red wine, sugar, ginger, cinnamon, black peppercorns, cardamom and pears.

Ypeartition: red wine poached pears with brown butter crumble on fmitk.com

Cut a thin slice off the bottom of the peeled pear so it can sit upright. Using a sharp paring knife or a melon baller, remove the core from the bottom.

Ypeartition: red wine poached pears with brown butter crumble on fmitk.com

Bring red wine, water, sugar and spices to a boil. Add in pears and enough water to cover. Poach over medium heat for 18-25 minutes. Let cool, then chill over night in poaching liquid.

peartition: red wine poached pears with brown butter crumble on fmitk.com

After chilling, strain the poaching liquid and reduce until thick and syrup-y, about 30-45 minutes over medium high heat.

peartition: red wine poached pears with brown butter crumble on fmitk.com

For the creme anglaise, you’ll need sugar, orange flower water, heavy cream, egg yolks and vanilla paste or extract. Warm the cream and vanilla, then slowly whisk into egg yolk + sugar + orange blossom water.  Place the mixture back into the sauce pan and stir over low heat until thickened and your finger leaves a path on the back of a spoon, about 5 minutes. Strain to remove any solid eggy pieces that may have overcooked.  Chill; can be made a day ahead.

peartition: red wine poached pears with brown butter crumble on fmitk.com

For the brown butter crumble you’ll need almond flour/meal, all-purpose flour, brown sugar, white sugar, sea salt, butter, and chopped almonds.

peartition: red wine poached pears with brown butter crumble on fmitk.com

Brown the butter, then combine with the rest of the ingredients until large crumbs form. Press onto a parchment-lined baking sheet into a 1″ thick layer. Cover with plastic wrap and chill for about an hour.

peartition: red wine poached pears with brown butter crumble on fmitk.com

Break the mixture up into chunks. Bake for about 20 minutes at 350F, until browned and slightly dried out.

Let’s put it all together!

peartition: red wine poached pears with brown butter crumble on fmitk.com

Place a dollop of the chilled creme anglaise and swipe across the plate with a spoon.
Photo by Mikee Catacutan

peartition: red wine poached pears with brown butter crumble on fmitk.com

Place a couple of tablespoons (or more, if you like) of the brown butter crumble next to the creme anglaise and top with one poached pear. Drizzle with red wine reduction.
Photo by Mikee Catacutan

peartition: red wine poached pears with brown butter crumble on fmitk.com

Garnish with a few edible flowers.
Photo by Chantal Pasag

peartition: red wine poached pears with brown butter crumble on fmitk.com

This is a light, refreshing end to any meal!
Photo by Mikee Catacutan

 

PEARtition: Red Wine-Poached Pears with Brown Butter Crumble
 
Prep time
Cook time
Total time
 
Perfect for your next Beyonce-themed dinner party, or any dinner party for that matter!
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • for the pears

  • 10 pears (d'anjou, bosc), peeled and cored
  • 4 cups red wine
  • 1 cup sugar
  • 5 green cardamom pods, cracked
  • 1 cinnamon stick
  • 1 vanilla bean, split and scraped
  • 3 slices fresh ginger
  • 1 tsp whole black peppercorn

  • for the orange flower crème anglaise (adapted from epicurious)

  • 1 cup heavy cream
  • 1/2 tsp vanilla bean paste (can substitute vanilla extract)
  • 3 egg yolks
  • 1/4 tsp orange flower water
  • 3 tbsp sugar

  • for the brown butter crumble (adapted from food and wine)

  • 1 stick + 6 tbsp butter
  • 1/2 cup sugar
  • 1 1/2 cups flour
  • 3/4 cup dark brown sugar
  • 1/2 cup almond meal or almond flour
  • 1/4 cup almonds, roughly chopped
  • 1 1/4 tsp sea salt
Instructions
  1. for the pears
  2. Peel and core pears from the bottom to keep the pear in tact. First, slice off the bottom of the pear to create a flat surface so the pear can stand up on its own. To core from the bottom, use a sharp paring knife and cut a circle in the bottom center of the pear, gradually cutting out the core. A melon baller is also a great way to remove the core.
  3. In a large pot, combine 4 cups of red wine, 3 cups of water, sugar, cardamom, cinnamon, vanilla beans, vanilla pod, ginger and black peppercorn and bring to a boil. Add in pears, adding more water if necessary to make sure pears are covered in liquid. Poach, turning occasionally, for 18-25 minutes, depending on the ripeness of the pears. You should be able to easily pierce them with a fork. Let cool in poaching liquid, then refrigerate in poaching liquid overnight.
  4. Remove cooled pears from the poaching liquid. Strain the poaching liquid to remove solids. Discard the spices. Place liquid in a saucepan and boil to reduce to a syrup-y consistency over medium-high heat, about 30-45 minutes. Set aside.
  5. for the creme anglaise
  6. In a small saucepan, combine cream and vanilla bean paste or extract and bring to a simmer, then remove from heat.
  7. In a medium bowl, whisk together egg yolks, orange flower water and sugar. Slowly whisk in warmed cream. Return the mixture to the saucepan and stir over low heat until the mixture thickens enough to leave a trail on the back of a spoon when swiped with a finger. It should take about 5-8 minutes. Do not boil, or you'll end up with super sweet vanilla scrambled eggs. No bueno. Pour through a strainer to remove any cooked egg pieces, then cover and chill. This can be made up to a day ahead.
  8. for the brown butter crumble
  9. In a small saucepan, cook butter over medium heat until the foam subsides and begins to give off a nutty aroma, swirling the pan occasionally. It should take 5-10 minutes. Combine with the sugar in a medium, heatproof bowl and let cool slightly.
  10. Line a baking sheet with parchment paper or a silicone mat.
  11. Add flour, brown sugar, almond meal, chopped almonds and salt to the butter and sugar mixture. Stir to combine and large crumbs form. Place the mixture on the prepared baking sheet and press into one even layer, about 1" thick. Cover with plastic wrap and chill for 1 hour.
  12. Preheat oven to 350F. Break the mixture into small chunks and bake for 20 minutes, until the crumbs are golden. Let cool. This can be made up to 1 week ahead of time, stored in an airtight container in the refrigerator.
  13. to serve
  14. On a serving plate, place a dollop of creme anglaise and smear across the plate. Place desired amount of brown butter crumble (I used a couple of tablespoons per serving, but most people were asking for more crumbles after the dish was served - use your own discretion), and top with the poached pear. Drizzle the red wine reduction over the plate and serve.

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Trackbacks & Pingbacks

  1. […] in Rub = Drunk In LoveIf I Were a Po’Boy = If I Were a BoyBraise-y In Love = Crazy in LovePEARtition = PartitionMe, Myself and Rye = Me, Myself and IPretty Burps = Pretty HurtsPhoto by Chantal […]

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