Serves 4
INGREDIENTS
2 pears peeled, cored and cut into
quarters lengthwise
250 ml wine
70 gm castor sugar
1 star anise
1 cinnamon stick
2 cloves
Spun sugar to garnish
Few segments of poached pears
to garnish
For spun sugar:
65 gm castor sugar
15 gm liquid glucose
1 tsp water
METHOD
- For poached pear: In a saucepan,
add wine, sugar and whole spices;
bring to a boil. Reduce heat to
simmer, add pears and cook for
20 mins. Allow it to cool and
refrigerate. - For spun sugar: Heat together
all the ingredients in a pan. Cook
on medium heat to make a very
light caramel syrup. - Place a silicon mat on a table.
Dip the ends of two spoons or forks
held side-by-side into the caramel
syrup, then wave the caramel back
and forth over the mat, creating thin
hair-like strands. Gather strands to
make a nest and set aside. - Place two segments of poached
pears in each wine glass. - Pour in some of the reduced
wine syrup and garnish with spun
sugar. Serve.
RED WINE
POACHED PEARS
Recipe & Photograph Courtesy
Abhijit Saha, Co-Founder,
Director & Chef, Caperberry
& Fava, Bangalore