Here we pair chocolate with a poached pear, which has a sweet fruitiness and a hint of citrus from the lemon and
wine poaching liquid.
Not exact matches
Traditionally,
poaching is done in a
wine and sugar
liquid, but you could do just about any flavor combination your heart desires.
in red
wine, then further soaked in the
poaching liquid, which is finally reduced down to a syrupy glaze to pour over the pears.
By the way, since it's a «sin» to waste a zin, or any
wine for that matter, Oli made a wonderful
wine jelly with the
poaching liquid and more of the zin.
* quince syrup: just simmer the reserved
poaching liquid in a small pan over medium heat (I add a little splash of white
wine vinegar but that's not even necessary, I just like a little extra tang) until it becomes thickened and glossy.
You can experiment with flavoring the
poaching liquid (I
poach chicken often in
wine, broth, or citrus juice, for example), but this simple recipe calls just for water and
wine vinegar.
The
poaching liquid for these
wine poached pears is practically the same.
in red
wine, then further soaked in the
poaching liquid, which is finally reduced down to a syrupy glaze to pour over the pears.