How to Make Poached Pears NO wine Chef Mooney

Servings: 4

Ingredients

• 4 pears, peeled
• 500 ml water
• 500 ml orange juice
• 2 cinnamon sticks
• Zest of 1 orange (or to taste)
• Zest of 1 lemon (or to taste)
• 3 whole cloves

Method

1. Prepare the poaching liquid. * In a saucepan, combine the water and orange juice. * Add the cinnamon sticks, orange zest, lemon zest and whole cloves.
2. Add the pears. * Peel the pears and place them into the poaching liquid.
3. Bring to a simmer. * Place the saucepan over medium heat. * Cover with a lid and bring the liquid to a gentle simmer.
4. Skim the surface. * After approximately 5–10 minutes, remove any froth that forms on the surface with a spoon.
5. Continue cooking. * Cook until the pears are tender when pierced with a knife.
6. Cool. * Remove the saucepan from the heat. * Leave the pears in the poaching liquid to cool. * Refrigerate overnight to allow the flavours to develop and to stop the cooking process.
7. Serve. * Serve chilled with fresh yogurt and muesli for breakfast. * Alternatively, gently reheat the pears and serve with warm porridge or as a light dessert.

Notes

• The transcript specifies 4 pears, but the presenter notes that the recipe can easily be scaled up or down.
• The amount of orange and lemon zest is not specified; using the zest of one orange and one lemon is a reasonable interpretation.
• The cooking time is not given. Instead, cook the pears until they are tender.
• Cooling the pears overnight in the poaching liquid allows them to absorb more flavour.
• No sugar or alcohol is used, allowing the natural sweetness of the pears and orange juice to shine through.