Friday, September 14, 2012

FFwD - Spiced-poached pears


This week's French Friday with Dorie recipe is Spiced-Poached Pears.  Apples and stone fruit were other options, but I am a sucker for a poached pear, and could not go past these for my fruit choice.

The syrup in which the pears are poached contains orange and lemon zest and juice, sugar, honey, water, star anise and cinnamon. Unfortunately, I found the poaching syrup to be rather tart, and did not enjoy it that much.  I have other sweeter recipes for poached fuit, and I will stick with those in the future.

To see what the other Dorie cooks thought of this recipe, visit the LYL section of the website on Friday, US time.

14 comments:

Cher Rockwell said...

I left out the citrus (didn't have any in the house) and enjoyed it - glad to know I wasn't missing anything!
Your pear looks tasty.

Mardi @eatlivetravelwrite said...

Ah you see I added some crème de cassis to the poaching liquid to counter the tartness.. Was GOOD!

Pacheco Patty said...

I wonder why it was tart, I would think they would be sweet, your pear does look delicious;-)

Lorraine @ Not Quite Nigella said...

I also prefer sweeter poaching liquid. In fact I had a gorgeous dessert where the pear was poached in Canadian ice wine! :D

The Squishy Monster said...

I adore poached pears and with the spices, it's perfect =D

Teresa said...

A few folks found this too tart. Ours was sweet enough, luckily.

yummychunklet said...

I used pears as well! But, I skipped the star anise.

Guru Uru said...

Mmmm these poached pears look awesome :D

Cheers
CCU

Lizzy Do said...

Glad the syrup mellowed overnight. I love pears, too :)

Nana said...

I found it extremely sweet and overpowering in the
spice department. However, two days later the syrup
was so good. Have a great weekend.

Johanna GGG said...

I always find these syrups rather sweet - this mustn't have had much sugar to be too tart - wonder if it makes a difference depending on the fruit and how sweet it is?

Kathy said...

Your pears look heavenly! I really enjoyed this recipe…although a little sweet. I might try poaching with white wine next time.

Paula @ Vintage Kitchen said...

I found that pears were the best choice also. My syrup was tart and I realized I had forgotten the vanilla paste; it did make a difference. They look lovely!

Kayte said...

These look wonderful, and I love it when you use those dishes, they just make everything look like a celebration.