This inspo came from the Below Deck episode that aired oon 2/12/24. We have been introduced to a new chef, funny French guy, Anthony, who made a very French dessert that looked amazing and the guests loved it.
I generally love any dessert, or dish made with alcohol. How can you go wrong? And red wine gives everything a gorgeous pink color.
I’m really looking forward to seeing what he prepares. Even though I don’t get to eat it! I feel like he’ll be doing a lot of French and Mediterranean type dishes. He’s getting off to a little bit of a rough start as far as timing, and organization, but I think he’ll get better. You can’t rush creativity! And a messy kitchen is a sign of a great cook!
I used the pretty Starkrimson pear, that I neglected to snap a picture of, before I sliced the skin off of it. But I think you can use any variety. They should be ripe, but not overripe and soft.
These measurements will make two poached pears. Obviously adjust accordingly if you are making more than two.
2 large navel or cara cara oranges
2 tsp orange zest
2 ripe, firm pears
2 cups of red wine. I used a red blend. Pinor Noir, or Cab would also work. I would stay away from Merlot, because, well, Merlot tastes like ass. And I’m not just saying that because of the movie. I’ve always hated it!
2 T honey
1 T sugar
1 cinnamon stick
dash of ground cardamom, which could be omitted if you don’t have it.
Vanilla ice cream or whipped cream (optional)
small amount of shaved dark chocolate (optional)
You’re going to cut the skin off of your pears, juice one of the oranges, cut the others into slices, and zest around 2 tsp of orange skin. This will be for garnish and can be omitted. The other orange will be cut into slices and placed in the pot when poaching.
To a medium sized pot, you will add the wine, orange juice, orange slices, honey, sugar, cinnamon stick and cardamom. Bring to a boil over medium heat. Lower heat, and then add the pears. If you’re not making enough to fit snugly in the pan, lie them on their side, and turn them halfway through. Gently simmer on low for 10- 15 minutes. They should be soft, but not mushy.
Remove the pears and continue to gently boil the wine mixture for a few more minutes.
Serve them by cutting a small slice off of the bottom so they sit upright, pour a generous ladle of wine over it, sprinkle with orange zest and dark chocolate, and serve with ice cream or whipped cream. (optional)
