Recipe(tried): Seppo's Double Berry Poached Pears

Elena. Shame on that gal for not sharing her recipe. Well, the following recipe is a personal favorite of mine. I do think you will love it.

This recipe is From 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery, by Seppo Ed Farrey & Myochi Nancy O'Hara, Houghton Mifflin, 2000.
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Double Berry Poached Pears

Poaching pears is a good solution when you want a simple, yet dramatic dessert. It doesn?t matter whether the pears are ripe and luscious or still a bit unripe. They will absorb the poaching liquid and provide you with a delectable treat. This is also a good remedy when you have a bunch of pears that are turning ripe faster than you can use them. Poached pears store well so you can make them in advance and refrigerate up to a week before serving. Poached in a delicious brew of cranberries and strawberries, these tart and sweet pears emerge from the poaching liquid a bright strawberry red. The poaching liquid is reduced to make a lip-smacking sauce that you can serve over or under the pears. I swirl the berry sauce around the plate, dollop a large spoonful of creme fraiche in the center of it, gently place the pear, magically decorated with randomly scattered crimson-colored cranberry seeds, atop the cr fraiche, displacing it just enough to create a contrast in colors around the base of the pear, and then garnish it with a fresh mint leaf gingerly placed near the stem at the top of the pear - a striking presentation! The bright red with hints of green and white are a perfect color combination for the holidays. But these spectacular pears are too delicious to serve only around the holidays. The shining star of any menu, be assured that they?ll steal the show and can transform any meal into a special occasion.

Makes 10 servings

One 12-ounce bag whole fresh or frozen cranberries, sorted and rinsed
1 pint hulled or one 12-ounce bag frozen strawberries
1 cup red wine
1/4 cup plus 3 tablespoons maple syrup
1/4 cup fresh lemon juice
10 pears, Anjou, Bartlett or Bosc
Vanilla Whipped Cream

1. Except for the pears, bring all of the ingredients plus 2 cups of water to a boil in a 6-quart pot. Reduce the heat, cover, and simmer at a low boil, until both berries have softened considerably and the cranberries have split, about 10 minutes. Move the pot to your working area. Using a potato masher or the back of a large spoon, mash the berries until they largely dissolve and actually become a part of the poaching liquid.

2. With the pot of poaching liquid off the stove, thoroughly peel the first pear, leaving its stem intact. Make an even slice across the base of the pear (well below the widest point); slightly more than a sliver but just enough so that the pear can stand solidly upright on its own. Immediately place the pear in the poaching liquid to prevent discoloring, and, if necessary, spoon some liquid over it to make sure that it is entirely dressed in its first shade of red. Follow suit with the remaining pears.

3. Cover and place the pot on low to medium heat. Just before it reaches its boiling point, reduce the heat to very low and simmer until the pears are tender, about 15 to 30 minutes depending upon the ripeness of the pears. Do not allow the pot to boil. Only stir occasionally and very gently with a wooden spoon or a rubber spatula to immerse all surfaces in the liquid at some point in the cooking.

4. Remove the pot from the stove, but do not remove the pears from it. Allow them to sit and continue to poach as the pot cools. Once cool, place the whole pot in the refrigerator to chill for a few hours to overnight. If you don?t have that much time on hand, the pears can be served just after removing the pot from the heat and they?ll still be delicious. The longer they sit in the poaching liquid, though, the more flavor they will absorb.

5. To reduce the poaching liquid to use as a sauce, simmer over low to medium heat, stirring occasionally until it becomes thick and syrupy. Cool.

6. Serve the pears cold or at room temperature with the poaching syrup and vanilla whipped cream.

Notes: The poaching liquid, served with sour cream, makes a sinfully delicious topping for waffles or pancakes. Or mix it into yogurt for a special treat.

From 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery, by Seppo Ed Farrey & Myochi Nancy O'Hara, Houghton Mifflin, 2000.