Wednesday, January 23, 2013

Poached Pears in Cognac and Spices with Blackberry Citrus Reduction

Poached Pears in Cognac with Spices and Blackberry Citrus Reduction

 This easy and delicious desert is as elegant as it is beautiful. I got inspired after spotting some gorgeous  pears and some local blackberries. If you do no want to spring for the cognac you can defiantly use brandy since it is practically the same thing. This was a dinner for my moms birthday we decided to use the good stuff. Serve with some local vanilla ice cream.
  • 3 medium pears 
  •  1 pint of fresh Blackberries
  • 1 orange
  • 1 large lemon
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cup cognac
  • a piece of cinnamon and a couple of cloves
In a sauce pan combine the water, cognac, cinnamon, and cloves. Bring to a boil.  In the mean time cut a large piece of the rind from the orange and the lemon  at least an inch wide and the juice from each. Add to boiling water and cognac. Wash the pears and cut them in half. Remove the pit. Slice the pears into about 6 to 10 slices without cutting all the way to the stem. This will keep them intact. Add them to the pot and poach for about 10 minutes. remove and let cool.
Add the blackberries and the sugar to the pot. Reserve a few berries for garnish, at least 2 per plate.  Reduce until it forms a thick  syrup. Stain the sauce and  loosen the it with a little cognac.
Fan out the pear on a plate. Spoon the sauce over the pears. Garnish with a some fresh blackberries and serve with your favorite vanilla ice cream.

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