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Poire II
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Poached Pears with Coriander Sauce
and Cornets Stuffed with Ginger Cream

Winston's Place
Restaurants of New Orleans by Roy F. Guste, Jr.,
1982, W. W. Norton & Co., Inc.

Alibris 

Poaching Liquid:
4 cups sugar
2 bottles Bordeaux
1 cinnamon stick
3 whole cloves
1 orange, halved
2 lemons, halved
1 tablespoon anise or fennel seeds
6 pears, peeled and cored from the
bottom, leaving the stem intact

Coriander Sauce:
2 cups milk
1/2 cup sugar
1 inch vanilla bean
1 tablespoon crushed coriander seeds
6 egg yolks, well beaten, room temperature
1/4 bunch of coriander [cilantro] leaves,
finely chopped (if unavailable, use 2 tablespoons
finely chopped parsley mixed with 2 tablespoons
finely chopped fresh basil)

Ginger Cream:
1 stick butter, room temperature
1/2 cup sugar
3 1/2 tablespoons fresh gingerroot,
peeled and grated
1 egg, room temperature
1/4 cup flour

Cornets:
1/2 cup flour
1/2 cup plus 2 tablespoons powdered sugar
1/2 stick [4 tablespoons] unsalted butter,
room temperature
2 egg whites
1 egg yolk

Combine all ingredients for the poaching liquid. Poach the pears in the
liquid by simmering them for 12 minutes. Remove the pears from the
heat, let them cool, and refrigerate them overnight in the poaching liquid.
Remove the pears from the liquid to serve.

Make the coriander sauce
: Bring the milk, sugar, vanilla, and coriander
seeds to a boil. Strain the mixture. Add a small portion of the strained milk
to the beaten egg yolks. Then pour the egg yolks back into the milk, and
place the mixture in the top of a double boiler. Cook the mixture until the
sauce reaches a thick, creamy consistency. Add the coriander leaves. Chill
the sauce.

Make the ginger cream
: Cream the butter and sugar together. Add the
ginger, and mix. Add the egg and beat well. Finish by sifting the flour over
the mixture. Mix well. Refrigerate the ginger cream before piping it into
the cornets.

Make the cornets
: Mix the flour and sugar together. Cream the butter, and whip in the flour and sugar. Add the unbeaten egg whites one by one. Whip well after each addition. Add the egg yolk, and beat again. Let batter stand
for several hours. Preheat oven to 400 degrees F. Drop the cookie mixture
onto a well-greased cookie sheet by the level tablespoonful. Leave at least
2 inches of space between the cookies for them to spread. Bake cookies
until the edges are brown but the center is still pale. Remove the cookies
from the oven, and, while they are still hot and pliable, remove them from
the cookie sheet and wrap them around a cone-shaped mold. Remove the
mold and the cookie will hold its shape as it cools. You will need to work
fast since the cookies will harden on the cookie sheet. You may want to
bake only a few at a time to avoid this.
When the cornets are cooled pipe the ginger cream into them with a pastry bag. To serve, put 1 pear on each of six plates. Pour about cup of cold coriander sauce over each serving. Garnish each plate with 2 ginger-cream-stuffed cornets. Serves 6.

 

Pear Liqueur
Pears – A Country Garden Cookbook
by Janet Hazen, 1994, Collins, San Francisco

Alibris 

1 large ripe pear (preferably Bartlett, Packham
or Red Crimson)
4 cups vodka
1 1/2 cups superfine sugar
1/4 cup pear eau-de-vie

Using a sharp fork, pierce the pear all over, taking care not to tear the skin
or flesh. Place in a wide-mouth jar with a tight-fitting lid. Add the vodka and
cover tightly. Store, undisturbed, at room temperature for 1 month.
After 1 month remove the lid and add the sugar; mix gently. Replace the lid
and store at room temperature for at least 3 months or up to 6 months.
Remove the lid, add the pear eau-de-vie and mix gently. The liqueur is now ready to drink. Makes 4 cups.

 

Honey Pear Jam
Pears – A Country Garden Cookbook
by Janet Hazen, 1994, Collins, San Francisco

Alibris 

"If you’re in the habit of beginning your day with toasted bread
and fruit preserves, you may want to double this luscious recipe."

2 large firm-but-ripe pears (preferably Forelle, Bartlett or
Comice), halved, cored and cut into 1/4-inch cubes
1/2 cup water
1/4 cup fresh lemon juice
1/4 cup pear eau-de-vie
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup honey
Pinch of salt

In a medium, heavy-bottomed saucepan, combine the pears, water, lemon juice, eau-de-vie and spices; mix well. Bring to a boil over high heat and
cook 5 minutes, stirring frequently. Reduce the heat to medium and simmer
25 minutes, stirring occasionally, until almost all the liquid has evaporated
and the pears are very tender.
Add the honey and salt and mix well. Cook 15 to 20 minutes, stirring fre- quently, until the mixture is thick and aromatic and the pears have broken
down. Remove from the heat and let cool to room temperature. Transfer to
a nonreactive container with a tight-fitting lid and store in the refrigerator
for up to 2 months. Makes approximately 1 cup.

 

Spicy Pear Compote
Pears – A Country Garden Cookbook
by Janet Hazen, 1994, Collins, San Francisco

Alibris 

"Piquant and aromatic, this chunky pear condiment is terrific
with grilled or roasted game, lamb, beef or pork."

3 shallots, halved and thinly sliced
2 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons ground fennel seeds
2 teaspoons ground dried red pepper flakes
3 tablespoons peanut or vegetable oil
1/2 cup dry Sherry
1/2 cup dried pitted cherries or cranberries
4 firm red-skinned pears (preferably Red Crimson,
Red Bartlett or Red Anjou), halved, cored
and cut into 1/2-inch cubes
3/4 cup red wine vinegar
1/2 cup water
1 tablespoon Dijon mustard
Salt and freshly ground black pepper, to taste

In a large, heavy-bottomed saucepan, cook the shallots, garlic and spices
in the peanut oil over medium heat 3 minutes, stirring frequently. Add the
Sherry and cook 5 minutes, or until the liquid has almost evaporated.
Add the cherries, pears, vinegar, water and mustard; bring to a boil over
high heat. Reduce the heat to medium and simmer 25 to 30 minutes, stirring
occasionally, until the pears are tender and the mixture is thick and aromatic.
Season with salt and pepper and let cool to room temperature. Transfer to
a nonreactive container with a tight-fitting lid and store in the refrigerator
for up to 3 weeks. Bring to room temperature before serving.
Makes approximately 3 cups.


Featured Archive Recipes:
A Profusion of Pears
Three Pear Condiments
Poached Pears in Red Wine Sauce
 

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