Buenos Aires Poached Pears
Buenos Aires Poached Pears is an exquisite dessert that brings the rich culinary traditions of Argentina to your table. Poached pears have been enjoyed across various cultures for centuries, with their origins tracing back to medieval Europe where they were cooked slowly in spiced wine. The Argentine twist on this classic dish comes from the inclusion of local ingredients such as dulce de leche and the unique Argentine wine known as Malbec. This fusion of flavors offers a unique take on the classic dessert, representative of the cultural melting pot that is Buenos Aires.
Ingredients
- Pears - 6 firm ripe pears
- Malbec wine - 1 bottle of decent Argentine Malbec wine
- Sugar - 1 cup of granulated sugar
- Cinnamon stick - 1 cinnamon stick
- Anise state - 2 anise stars
- Vanilla bean - 1 vanilla bean, split
- Orange - Zest of one orange
- Dulce de leche - Approximately 1/2 cup of dulce de leche for drizzling
- Water - 2 cups of water
Preparation
To start preparing your Buenos Aires Poached Pears, you'll need fresh pears. Choosing the right pears is crucial; they should be firm but ripe to ensure they hold their shape without becoming mushy during the cooking process. Some popular varieties for poaching include Bosc and Anjou. Make sure the pears are washed thoroughly before proceeding.
Wine and Syrup Preparation
Begin by preparing the poaching liquid. In a large saucepan, pour a bottle of Malbec wine. Add to this the cup of sugar, the cinnamon stick, anise stars, vanilla bean, and the orange zest. Pour in the water to ensure there's enough liquid to cover the pears completely during poaching. Stir this mixture over medium heat until the sugar dissolves, allowing the spices to infuse into the wine.
Preparing the Pears
Peel the pears carefully, leaving the stems intact for aesthetic appeal. With a melon baller or a small spoon, scoop out the core from the bottom of each pear. This step is essential as it ensures an even poaching process and effortless dining experience.
Poaching the Pears
With the poaching liquid simmering, gently place your prepared pears into the saucepan. Ensure that the pears are fully submerged in the liquid. Simmer the pears over low heat for about 25 to 35 minutes, turning occasionally to ensure even cooking. You can check if the pears are done by inserting a knife into the thickest part; it should pierce easily.
While the pears are simmering, keep an eye on the cooking timer to avoid overcooking, as this could make the pears fall apart. Transform this downtime into preparation for serving.
Serving the Poached Pears
Once the pears are tender yet firm, turn off the heat and allow them to cool in the poaching liquid. This extra soaking time enhances the flavor profile as the wine and spices continue to infuse.
Final Presentation
For an artistic presentation, place each pear upright on individual dessert plates. Drizzle with a generous amount of dulce de leche, letting it cascade down the sides beautifully. For an added texture and contrast, feel free to sprinkle some finely chopped nuts or a dollop of whipped cream.
How to Enjoy This Delight
Buenos Aires Poached Pears offer a delightful finish to any meal, particularly when paired with a glass of the same Malbec wine used in poaching. The warm spices combined with the creamy dulce de leche create a dessert that's both comforting and sophisticated.
This dish is perfect for any occasion, offering a sense of indulgence to each bite, a nod to Argentina's irresistible love for sweets and sophisticated culinary creations.