Pears Poached In Spiced Red Wine With Bow-Tie Pastries
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
63
Spice
43
Sweetness
59
Sourness
48
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Water1 cup
Sugar1 cup
All-Purpose Flour1 tbsp
Aniseed (chopped)1 cup
Milk3 tbsps
Unsalted Butter (melted)1 tsp
Vanilla ExtractDirections:
1
Cover tightly and refrigerate
2
) Line cookie sheet with paper towels
3
For pears: Combine first 5 ingredients in heavy large saucepan
4
Scrape in seeds from vanilla bean; add bean
5
Bring to boil, stirring to dissolve sugar
6
Add pears, reduce heat, cover and simmer until pears are tender when pierced with knife, about 20 minutes
7
Stir in 1/4 cup anisette
8
Cool pears completely in syrup
9
Cover; chill in syrup overnight
10
Transfer pears to medium bowl
11
Cover and refrigerate pears
12
Boil poaching liquid in heavy large saucepan until reduced to 1 cup, about 35 minutes
13
Mix in remaining 1 tablespoon anisette
14
Cover and refrigerate liquid until cold, about 4 hours
15
Combine first 5 ingredients in heavy large saucepan
16
Scrape in seeds from vanilla bean; add bean
17
Bring to boil, stirring to dissolve sugar
18
Add pears, reduce heat, cover and simmer until pears are tender when pierced with knife, about 20 minutes
19
Stir in 1/4 cup anisette
20
Cool pears completely in syrup
21
Cover; chill in syrup overnight
22
Transfer pears to medium bowl
23
Cover and refrigerate pears
24
Boil poaching liquid in heavy large saucepan until reduced to 1 cup, about 35 minutes
25
Mix in remaining 1 tablespoon anisette
26
Cover and refrigerate liquid until cold, about 4 hours
27
For pastries: Mix flour, 3 tablespoons sugar, aniseed and lemon peel in large bowl
28
Add milk, butter and vanilla and stir until dough forms
29
Cover dough with plastic wrap and let stand 30 minutes at room temperature
30
Roll dough out on lightly floured surface to thickness of 1/16 inch
31
Cut dough into 3 1/2 x 3/4-inch strips
32
Trim ends diagonally
33
Twist strips at center to create bow ties
34
(Can be prepared 1 day ahead
35
Place bow ties on cookie sheet
36
Cover tightly and refrigerate
37
) Line cookie sheet with paper towels
38
Heat 2 inches oil in heavy medium saucepan to 375°F
39
Add 4 bow-tie-pastries and cook until deep golden brown, turning occasionally, about 1 minute
40
Transfer to paper towels using slotted spoon
41
Repeat with remaining pastries in batches
42
Place sugar in large bowl
43
Add warm pastries and toss to coat
44
Arrange pears on plates
45
Place scoop of ice cream on one side of each plate
46
Drizzle poaching liquid over pears
47
Garnish with cookies and serve
48
Mix flour, 3 tablespoons sugar, aniseed and lemon peel in large bowl
49
Add milk, butter and vanilla and stir until dough forms
50
Cover dough with plastic wrap and let stand 30 minutes at room temperature
51
Roll dough out on lightly floured surface to thickness of 1/16 inch
52
Cut dough into 3 1/2 x 3/4-inch strips
53
Trim ends diagonally
54
Twist strips at center to create bow ties
55
(Can be prepared 1 day ahead
56
Place bow ties on cookie sheet
57
Heat 2 inches oil in heavy medium saucepan to 375°F
58
Add 4 bow-tie-pastries and cook until deep golden brown, turning occasionally, about 1 minute
59
Transfer to paper towels using slotted spoon
60
Repeat with remaining pastries in batches
61
Place sugar in large bowl
62
Add warm pastries and toss to coat
63
Arrange pears on plates
64
Place scoop of ice cream on one side of each plate
65
Drizzle poaching liquid over pears
66
Garnish with cookies and serve