Poached Pears with Quince Paste in Parmesan Cloaks Recipe

Name: Poached Pears with Quince Paste in Parmesan Cloaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 firm-ripe Bosc pears with stems (5 lb total); 1/4 cup fresh lemon juice; 1 (750-ml) bottle dry white wine; 3/4 cup sugar; 1 vanilla bean; 2 (3- by 1-inch) strips fresh lemon zest; 1 lb Spanish or Portuguese quince paste (also called membrillo), cut into 10 equal pieces; parmesan cloaks; Special equipment: a 1-inch melon-ball cutter; Accompaniment: 1 (2-lb) piece Parmigiano-Reggiano for shaving

Servings: persons

10 firm-ripe Bosc pears with stems (5 lb total)
1/4 cup fresh lemon juice
1 (750-ml) bottle dry white wine
3/4 cup sugar
1 vanilla bean
2 (3- by 1-inch) strips fresh lemon zest
1 lb Spanish or Portuguese quince paste (also called membrillo), cut into 10 equal pieces
parmesan cloaks
Special equipment: a 1-inch melon-ball cutter
Accompaniment: 1 (2-lb) piece Parmigiano-Reggiano for shaving

1
Peel pears, leaving stems intact, then core from bottom with melon-ball cutter to create a 2 1/2-inch-deep cavity.
2
Rub pears all over with lemon juice in a large bowl.
3
Bring wine, sugar, vanilla bean, and zest to a boil in a wide 6-quart heavy pot (at least 12 inches in diameter) over moderate heat, stirring until sugar is dissolved.
4
Add pears, arranging them on their sides in 1 layer, along with any lemon juice from bowl (pears will not be covered by liquid), then reduce heat to low and poach pears, covered, turning occasionally, until just tender, 15 to 20 minutes.
5
Carefully transfer pears with a slotted spoon to a 13- by 9-inch baking dish, standing pears upright and reserving liquid in pot.
6
When pears are cool enough to handle, fill cavities with quince paste and stand pears upright in dish again.
7
Boil liquid in pot over high heat until syrupy and reduced to about 3/4 cup, 10 to 15 minutes.
8
Pour syrup over pears and cool, basting occasionally with syrup.
9
Chill, covered, basting occasionally with syrup, until cold, at least 2 hours.
10
Drizzle each pear lightly with syrup and slip a parmesan cloak over stem.
11
Serve with cheese shavings on the side.

236

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 firm-ripe Bosc pears with stems (5 lb total), 1/4 cup fresh lemon juice, 1 (750-ml) bottle dry white wine, 3/4 cup sugar, and more.

Yes, Poached Pears with Quince Paste in Parmesan Cloaks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Pears with Quince Paste in Parmesan Cloaks

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