CHEF'S DELIGHT: Red wine poached pear
- Recipe by Norbert Neylon -
INGREDIENTS
(Serves 6)
Six ripe pears (conference pears are best)
A bottle of good quality red wine
Three star anise
Two cinnamon sticks
Three cardamom seeds
Four cloves
Peel of one orange
250g sugar
250g water
Good quality vanilla ice cream
Parchment paper
METHOD
Add the sugar and water together and bring to the boil.
Meanwhile peel the pears and remove the core.
Place the prepared pears in a saucepan add the sugar syrup and cover with the red wine.
Next add the star anise, cinnamon sticks, cardamom seeds, cloves and orange peel.
Cover with parchment paper.
Slowly bring to a gentle simmer.
Allow to simmer for about 15 minutes. Check regularly to see if the pears are getting tender
The cooking time will depend on how ripe your pears are.
Don’t cook them too much, ideally remove them from the heat before they are done, allow them to cool down in the liquid and continue to cook until they are ready.
Once cool transfer them to a container and keep the pears submerged in the liquid.
They are best cooked three days in advance and stored in the fridge. The pears will soak up the liquid and be red all the way through.
Once ready to serve remove from the liquid with a slotted spoon and serve with some of your poaching liquid and good quality ice cream.
ABOUT THE CHEF
Norbert Neylon is the chef proprietor of The Oak Room Restaurant in Cavan since 2001. The Oak Room moved to a new purpose-built building in May of 2017 on Bridge Street in Cavan Town. Norbert is currently the chairman of Created in Cavan, a network of food producers, farmers, cafés, restaurants and hotels in the Cavan region. He is passionate about promoting local food and cooking with local ingredients.
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