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Red-wine Poached Pears

Red-wine Poached Pears

If you feel like a bit of a treat Chef Johannes Maredi’s (Makweti Safari Lodge in the Waterberg, Limpopo) Red-wine Poached Pears with Parmesan Custard and Candied Pecans is an absolute delight.

Red-wine Poached Pears

If you feel like a bit of a treat Chef Johannes Maredi’s Red-wine Poached Pears with Parmesan Custard and Candied Pecans is an absolute delight. Recipes Red-wine Poached Pears European Print This
Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6 pears, peeled and cored (from the base)
  • 120ml water
  • 250ml red wine
  • 1¾ cups castor sugar
  • 2 tsp pure vanilla extract or 1 vanilla bean, split
  • mint to garnish
  • Parmesan Custard
  • 160ml milk
  • 160ml cream
  • 2 cups finely grated Parmesan cheese, plus 6 tbs for the biscuits
  • 2 whole eggs
  • 3 egg yolks
  • pinch white pepper
  • salt to taste
  • Candied Pecans
  • 1 cup castor sugar
  • 1½ cups pecan nuts

Instructions

Peel the pears, keep stalk intact, place in a pot and cover with red wine. Add about 2 cups of sugar and a vanilla pod. Poach the pears until soft. Remove from pot and leave to cool. For the custard, heat the milk, cream and cheese over medium heat in a saucepan. Allow cheese to melt while stirring continuously. Whisk the eggs and egg yolks together in a large bowl. Once the milk mixture has heated through, strain into the egg mixture and whisk together. Add salt and pepper to taste. Pour into dariole moulds, to reach halfway. Place in a deep ovenproof dish. Pour enough water into the dish to reach about halfway up the moulds. Bake in the oven at 140°C for about 25 minutes, until firm to the touch. Allow to cool before demoulding – should be served at room temperature. To candy the pecans, slowly melt castor sugar over medium heat until it starts to turn brown. Remove from heat and add pecan nuts. Pour onto a baking sheet, lined with wax paper. Allow to set and break into shards. Once the pears have cooled, make the 6 Parmesan biscuits by melting a tablespoon of Parmesan cheese for each on a baking sheet. Allow to cool.

To serve, place a Parmesan biscuit on the custard, and place the pear on top, garnishing with a sprig of mint. Drizzle with reduced poaching sauce and scatter candied pecans, or crush and sprinkle over the pear.

Wine suggestion: Quinta do Sol Vintage Port

You may also like to try this White Wine Poached Pears with Shortbread and Butterscotch Cream recipe.

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