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RECIPE: Poached pears and mulled cider sorbet
It was my fiancée C's birthday a few weeks back, and I had a whole elaborate dinner planned. Then realized I'd forgotten dessert.
RECIPE: Poached pears and mulled cider sorbet
It was my fiancée C's birthday a few weeks back, and I had a whole elaborate dinner planned. Lentil soup with vadouvan-spiced apples. Roasted peppers stuffed with fig-and-scallion couscous. A four-pound striper I had Ippolito's fillet. I planned and planned and planned, then realized I’d forgotten dessert. I saw pears. I saw cider. I made this, a classy five-ingredient fall dessert that comes together in a flash.
Poached Pears & Mulled Cider Sorbet
(Serves 4)
Go Get This:
4 large pears
1 bottle red wine
2 cups apple cider
2 cinnamon sticks
4 pods star anise
Now Do This:
Bring the cider to a low simmer with 1 cinnamon stick and 2 pods star anise. Simmer about 20 minutes, stirring occasionally, and cool completely.
While the cider is simmering/cooling, carefully peel the pears, leaving the stem intact. If they won't stand up straight, cut a little "foot" to flatten their bottoms. Stand pears up in a sauce pot and cover with wine. Add remaining cinnamon and star anise, bring to a boil, then reduce to a simmer, 20 minutes or until tender.
While the pears poach, add the cooled mulled cider to an ice cream maker. It should turn into a smooth, sweet-tart sorbet in 25 minutes.
When your newly purple pears are cooked, serve them a bowl with a scoop of cider sorbet. Garnish with a dusting of cinnamon-sugar or drizzle of caramel.
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