05 Jan Honey & Lavender Poached Pears
8 Bosc Pears
9 cups water
½ cup crème fraîche
½ cup honey
½ teaspoon kosher salt
½ teaspoon vanilla extract
6 lavender tea bags
5 black peppercorns
1 strip orange rind (approx. 4 inches)
1 cinnamon stick (approx. 3 inches)
|In a Dutch oven, bring to boil 7 cups of water before stirring in the honey and salt. When the honey dissolves, move the pot off the heat and add the peppercorns, tea bags, cinnamon stick, and orange rind. Cover the pot and allow the tea bags to steep for 12 minutes before removing and discarding the bags.
After peeling the pears with the stems left intact, add them to the pot with the remaining water or just enough to cover the pears. Next, cut a piece of foil or parchment paper to fit on top of the pears. Now, top with a pan lid or solid plate to keep the pears submerged.
Bring the water to a boil before reducing the heat to medium-low. Allow the pears to simmer while covered until tender (approx. 1 hour). Then, turn off the heat, carefully remove the pears, and set them aside on a plate.
Strain all the liquid in the pot before pouring 2¼ cups in a small saucepan; bring it to a boil, reduce the heat to medium-high, and lightly stir until the liquid becomes ½ cup of fabulous syrup.
Use a whisk to mix the vanilla and crème fraîche in a small bowl.
These pears are best served on a small plate with a dollop of crème fraîche (on the side) and topped with syrup.