Zinfandel Poached Pears
You can add extra eye appeal by dropping pomegranate seeds onto the whipped cream layer. For additional visual interest, you can layer different colored plates that match your theme.
The dish in itself doesn’t need dressing up. Yet you can see with a little bit of creativity, you can elevate this dish to high standing.
Zinfandel Poached Pears
- 3 cups zinfandel red wine
- 1 ¼ cups dark brown sugar packed
- 8 pears small
- 1 ½ cups heavy whipping cream
- 1 ½ cups mascarpone cheese
- 2 tbsp sugar
- 1 tbsp vanilla extract
- In a large pot, bring the wine and brown sugar to a boil, stirring to dissolve the sugar. Reduce to a simmer.3 cups zinfandel red wine, 1 ¼ cups dark brown sugar
- While poaching liquid is simmering, gently peel the pears, leaving the stem intact. Cut a thin slice off the bottom to allow pears to stand upright. Immediately place them into the hot liquid. The pears will not be covered entirely, therefore, cover them with parchment paper to keep them moist. Cook until tender when pierced with a skewer.8 pears
- Cool the pears in the liquid at room temperature, turning occasionally to ensure an even color. Refrigerate in the liquid for at least 4 hours and up to 24 hours, turning occasionally to maintain an even color.
- Strain poaching liquid and place back in the saucepan. Bring to a boil, reduce heat to medium and cook until reduced by at least half. Liquid should be slightly syrupy. Let cool to room temperature.
- Whisk together the mascarpone, sugar, and vanilla paste in a small deep bowl.1 ½ cups heavy whipping cream, 1 ½ cups mascarpone, 2 tbsp sugar, 1 tbsp vanilla extract
- Whip the cream to stiff peaks.
- Divide the mascarpone mixture among 8 plates. Spread the cheese in a thin layer 5" in diameter. Place a dollop of whipped cream on top of the mascarpone and set a pear in the center of the mound, pushing slightly to stand upright. Drizzle two tablespoons of poaching liquid on top of the pears and serve immediately.
De Froid Tip: Layering for Presentation
Layering plates is one way to add visual interest to your food quickly. Much like adding a decorative blanket or pillow to a chair, add textures and colors by combining different serving dishes purposefully.
Create a new habit of using different plates and platters to build fun and creativity into your meals and gatherings. It can change the entire mood of the table for the humans in your life.
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.