Make Ahead


April 26, 2018
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Photo by The Food Frame by Uday Malhotra
  • Serves 2
Author Notes

When we think about fruits, we often relate them to some certain memories we have had of eating them in a different way, probably a different way of presentation, or cooking or even the manipulation of flavours to provide you with some drama around it. Poaching of fruit is not only the simplest way but also the most subtle and soulful way of treating a fruit and letting it shine out with its unusual flavours.
In many Michelin star establishments, poaching is carried out in a sous-vide machine where the temperatures can be maintained and the results can be tailormade. Since that does not go handy with home cooks, I have mentioned a very simple way of poaching at home, though it takes time and care, the results are astonishing.
Try this recipe out which has been paired with the "COCONUT CARAMEL SAUCE" , as featured in the previous post and served alongside a Biscuit Crumble. —The Food Frame by Uday Malhotra

What You'll Need
  • 2 pieces Green Pear
  • 1 piece Lemon ( Juice )
  • 1.5 liters Water
  • 150 grams Castor Sugar
  • 1 piece Vanilla Bean ( Scraped)
  • 2 pieces Cinnamon Stick
  • 2 pieces Star Anise
  • 5 grams Fennel Seeds
  • 2 pieces Digestive Biscuits
  1. First and foremost, start with making the Poaching liquor which is nothing but a simple mix of - Water + Sugar + Spices + Lemon Juice. ( We need to make this prior to peeling the pears because pears if exposed to air for longer, can lead to oxidisation and hence turning black, which is why this poaching liquid contains the lemon juice that acts as the acid to prevent the fruit from oxidising ) Once this is done, transfer this to a medium size heating pot and start to heat this mix until it starts to boil.
  2. Now, Start to peel the pear keeping the form and the stem intact, which not only makes it look beautiful for presentation but also cooks evenly when poached. Cut the base out and place this in the poaching liquid.
  3. Once these pears have been placed in the liquid, slow down the flame and cook the pears for 45-50 mins, with continuous checks on it. It is better to place a lid on the pot for better and faster cooking. ( When the pears start to look pale white in colour and extremely soft to touch, remove it from the liquid )
  4. Serve the pears alongside the coconut caramel sauce (As featured before in the recipes) and crush some biscuits with it for the crunch. Best when enjoyed fresh!

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