Hood River Pears Recipe
Ingredients
| Riesling | 6 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Zest of 1 lemon, in 1-inch strips | ||
| 3 tablespoons pear brandy | ||
| Cinnamon stick | 1 Small | |
| Whole Cloves | 4 | |
| 1 vanilla bean, split, or 2 teaspoons vanilla extract | ||
| Ground nutmeg | 1/4 Teaspoon | |
| 4 small pears, peeled and cored whole | ||
| 4 sheets phyllo dough | ||
| Butter | 1/4 Cup (16 tbs), melted | |
| Whipping cream | 1/4 Cup (16 tbs) (SAUCE) | |
| Egg yolks | 2 (SAUCE) | |
| 3 tablespoons pear brandy | ||
| Sugar | 1/4 Cup (16 tbs) (SAUCE) | |
Directions
COMBINE THE WINE, sugar, lemon zest, pear brandy, cinnamon stick, cloves, vanilla bean or extract, and nutmeg in a deep saucepan.
Bring just to a boil, stirring occasionally, then reduce to a simmer.
Add the pears and cook gently over medium heat until they are just tender when pierced with a knife, 40 to 45 minutes.
Remove the pears from the saucepan and drain.
Strain the poaching liquid, return it to the saucepan, and boil until reduced to about 3/4 cup, about 30 minutes.
Remove from the heat and let cool.
FOR THE SAUCE, whip the cream until soft peaks form; set aside.
In the top of a double boiler or in a stainless steel mixing bowl, combine the egg yolks, brandy, reduced poaching liquid, and sugar.
Whisk the mixture over a pan of lightly simmering water until it is thick and slightly warm, 3 to 5 minutes.
Do not let the mixture become too hot or the eggs will curdle.
When thick, remove the mixture from the heat and continue whisking until very light, 3 to 5 minutes longer.
Whisk in about one-third of the whipped cream, then gently fold in the remaining whipped cream.
Chill the sauce until needed.
PREHEAT THE OVEN to 400°F.
LAY 1 SHEET of phyllo dough on the work surface and gently brush some of the melted butter on it.
Lay another sheet of phyllo on top and brush more butter on it.
Repeat with the remaining phyllo sheets and butter.
Cut the layered sheets into 4 equal portions and set a pear upright in the center of each portion.
Lift the edges of the phyllo and gently press them against the pears; brush the outside of the phyllo with butter.
Set the pears on a baking sheet and bake until the phyllo is nicely browned, about 8 minutes.
SET 1 PEAR in the center of each of 4 individual plates, and spoon the sauce around the pears.
Serve immediately.
Bring just to a boil, stirring occasionally, then reduce to a simmer.
Add the pears and cook gently over medium heat until they are just tender when pierced with a knife, 40 to 45 minutes.
Remove the pears from the saucepan and drain.
Strain the poaching liquid, return it to the saucepan, and boil until reduced to about 3/4 cup, about 30 minutes.
Remove from the heat and let cool.
FOR THE SAUCE, whip the cream until soft peaks form; set aside.
In the top of a double boiler or in a stainless steel mixing bowl, combine the egg yolks, brandy, reduced poaching liquid, and sugar.
Whisk the mixture over a pan of lightly simmering water until it is thick and slightly warm, 3 to 5 minutes.
Do not let the mixture become too hot or the eggs will curdle.
When thick, remove the mixture from the heat and continue whisking until very light, 3 to 5 minutes longer.
Whisk in about one-third of the whipped cream, then gently fold in the remaining whipped cream.
Chill the sauce until needed.
PREHEAT THE OVEN to 400°F.
LAY 1 SHEET of phyllo dough on the work surface and gently brush some of the melted butter on it.
Lay another sheet of phyllo on top and brush more butter on it.
Repeat with the remaining phyllo sheets and butter.
Cut the layered sheets into 4 equal portions and set a pear upright in the center of each portion.
Lift the edges of the phyllo and gently press them against the pears; brush the outside of the phyllo with butter.
Set the pears on a baking sheet and bake until the phyllo is nicely browned, about 8 minutes.
SET 1 PEAR in the center of each of 4 individual plates, and spoon the sauce around the pears.
Serve immediately.
Chef
