Pears Poached In Tequila With Prickly Pear-Raspberry Sauce
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
60
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Make pears: Using melon baller, remove core from bottom end of pears
2
Bring tequila and sugar to boil in heavy large saucepan, stirring until sugar dissolves
3
Add 7 pears
4
Reduce heat to medium-low
5
Cover; cook until tip of small knife pierces pears easily, turning occasionally, about 40 minutes
6
Transfer pears to large bowl
7
Repeat with remaining pears and poaching liquid
8
Return all pears to liquid; cool
9
(Can be made 2 days ahead
10
Cover; chill
11
) Using melon baller, remove core from bottom end of pears
12
Bring tequila and sugar to boil in heavy large saucepan, stirring until sugar dissolves
13
Add 7 pears
14
Reduce heat to medium-low
15
Cover; cook until tip of small knife pierces pears easily, turning occasionally, about 40 minutes
16
Transfer pears to large bowl
17
Repeat with remaining pears and poaching liquid
18
Return all pears to liquid; cool
19
(Can be made 2 days ahead
20
Cover; chill
21
) Make sauce: Purée berries, jelly and liqueur in processor
22
Strain into medium bowl
23
Cover; chill until cold
24
(Can be made 1 day ahead
25
Cover and keep chilled
26
) Spoon 2 tablespoons sauce onto each plate
27
Stand 1 pear in center of each
28
Purée berries, jelly and liqueur in processor
29
Strain into medium bowl
30
Cover; chill until cold
31
(Can be made 1 day ahead
32
Cover and keep chilled
33
) Spoon 2 tablespoons sauce onto each plate
34
Stand 1 pear in center of each