New season Pears poached in Red & White mulled wines , Poaching liquors , Hazelnut cream and fresh sage and thyme .
To poach these pears I started with adding some white wine, water, lemon juice, sugar, lemon peel and fresh thyme to a small pot bringing to the boil and removing from the heat. In a separate pot I added the red wine, water, lemon juice, sugar, cinnamon, sage, bay leaf and cloves. Also bringing this to the boil and removing from the heat. I then prepared the pears peeling them and slicing a slither off the bottom of each one so they can stand freely. Dividing the pairs I placed half standing in the white wine liquor and the other half in the red wine liquor, returning them back to the stove and brought to a gentle simmer, I ladled syrup over the pears every 5 minutes and poached them for around 30 minutes with lids on the pots. Once the pears were tender and easy to pierce with the point of a sharp knife, I removed them from their syrups and allowed them to cool before slicing for presentation. The poaching liquors were returned back to a simmer for a further 20-25 minutes to reduce more and thicken. To make the accompanying cream I beat full cream, panela and hazelnut syrup together using a bar mix until thick, of which I then spooned into a piping bag and placed in the fridge before being piped for presentation.