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Franconian Spiced Pears with Vanilla Sour Cream | Autumnal & Tender
(0)
30 min
Quick
Knuspr-Küche
Ein traditioneller fränkischer Dessert-Klassiker für den goldenen Herbst: Saftige Birnen werden schonend in naturtrübem Apfelsaft mit edlen Gewürzen wie Zimt, Sternanis und Nelken pochiert, bis sie butterzart sind. Serviert mit einer feinen Vanille-Schmand-Creme und gerösteten Mandelblättchen entsteht ein wunderbares Zusammenspiel aus würziger Wärme, samtiger Frische und feinem Knuspergenuss.
Preparation method
Preparation & Preparing the Poaching Liquid
Thoroughly wash and peel the pears, keeping the stem attached if possible. Trim the bottom of the pears slightly flat so they can stand upright later. Wash the lemon in hot water, finely zest the peel, and squeeze out the juice.
Add the naturally cloudy apple juice along with the lemon juice, lemon zest, brown cane sugar, cinnamon sticks, star anise, and cloves to a suitable pot. Bring the liquid to a boil once until the sugar has completely dissolved.
Poaching the Pears
Place the prepared pears side by side into the hot spiced liquid. Reduce the heat so that the liquid is only simmering gently. Cover and gently poach the pears over low heat for about 15 to 20 minutes until they are tender but still hold their shape.
Chef's tip
For an even more intense flavor, you can let the pears steep in the cooled spiced liquid in the refrigerator overnight.
Firm varieties such as Conference, Abate Fetel, or Williams Christ are particularly suitable as they hold their shape while poaching.
Ingredients
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