The Whitney's poached pears with plum coulis - KMSP-TV

The Whitney's poached pears with plum coulis

Get this recipe courtesy of Jessica Bouren, pastry chef from the Whitney Restaurant in Detroit.

Poached Pear Recipe
2 cups dry red wine or white wine
2 cups water
1 cup sugar
1 star anise
1 cinnamon stick
Pinch of nutmeg
6 whole cloves
12 small pears, peeled with stems attached

Directions:
1. In a large saucepan, combine wine, water, sugar, and spices. Bring to a boil.  Once the sugar is dissolved, add the pears.  Reduce to a simmer.  Cook until pears are knife tender, about 10-12 min.

2. Using a slotted spoon, carefully remove the pears to a plate lined with paper towels.  Remove spices and discard.  Pears should be served cold.  They can be dipped into melted chocolate and nuts if desired.  

Plumb Coulis Recipe
1 lb ripe plums (any kind will do)
1 orange
1/3 cup sugar
1 star anise
½ cinnamon stick
1 ¼ cups water

1. Cut the plums in half and remove the pits. Remove the zest from the orange and squeeze the juice.

2. Combine the sugar, 1 ¼ cups water, orange zest and juice, star anise, and cinnamon stick in a medium saucepan. Bring to a simmer over medium heat, stirring to dissolve sugar.

3 Add plums and stir.  Reduce the heat to low and simmer for 8-15 minutes until the plums are tender.  Discard the cinnamon stick and star anise.  Blend in a blender o food processor until smooth.  Serve as a chilled sauce under the poached pears.