Poached Pears

My one fan has spoken.  She wants every single recipe from Herbs & Spices night.  I will try to oblige.  It may mean a little more brusque, and less witty, writing from me.  The world will survive.

These poached pears come straight from the charming David Lebovitz - while I give you the recipe here out of courtesy, I direct you to his blog which has more pictures, and more details, if you're actually going to make these delicious and versatile pears.

Poached Pears (print recipe)

Makes four servings

I’ve offered a few variations at the end of the recipe. You can also poach the pears in halves (cored) or whole. Note that the poaching time will be longer if the pears are in larger pieces than quarters. The best way to test if the pears are done is by poking one with a paring knife; if it meets no resistance, it’s done.
You can serve these pears alongside a favorite cake, like the chocolate pain d’épices, below, from The Sweet Life in Paris, or even a slice of regular Pain d’épices. Of course, they go very well with gingerbread, and I’ve even swapped them out for the quinces in Quince tarte Tatin.

1 quart (1l) water
1 1/3 cup (265 g) sugar
4 Bosc pears; peeled, cored, and quartered

Additions: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices

1. In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish.
2. Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center.
3. Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears.
4. Remove from heat and let the pears cool in their liquid.
Optional: After poaching the pears, while the liquid is still warm, add approximately 1/2 cup (120 g) dried sour cherries, cranberries, raisins, or dried currants and let them plump.

Serving
Serve the pears warm or at room temperature. Accompany with perhaps a scoop of Vanilla ice cream and some dark chocolate sauce, a spoonful of crème fraîche, Milk chocolate & black pepper ice cream, fresh raspberries, or alongside a wedge of spice cake or gingerbread.

Storage
Store the pears in their liquid in the refrigerator, in a covered container, until ready to use. Remove the pears from the refrigerator a few hours prior to serving, and re-warm them gently in the liquid, if you wish. The pears will keep for up to 5 days.

Variations
In place of the water, you can add 2 cups (500 ml) water and 2 cups (500 ml) white wine (sweet or dry) or sparkling cider, or 3 cups (750 ml) red wine and 1 cup (250 ml) water
In place of the sugar, you can use 1 cup (320 g) honey or 1 1/4 cups (275 g) dark, unrefined sugar, such as turbinado or cassonade.

Recipe taken shamelessly word for word from David Lebovitz

1 year ago:  Blueberry-Cherry Pie
2 years ago:  Pumpkin Donut Muffins
3 years ago:  Chocolate Chip Pumpkin Bread

Bread Week #7 Heffen Kranz with Sweet Spice Butter

Aah, our final entry of Bread Week. What did you think? Did you try any of them yet? Any catch your eye? I'd love to hear what you thought. And don't forget, Pancake Week is coming up in March (always the week before Mardi Gras and Ash Wednesday.)

So here is Heffen Kranz. It tied the Dessert Club first vote, with the Irish Spelt and Chocolate Hazelnut. I had never heard of this German specialty before so I don't have much to say about it. Except it was really good!

Dessert Club member J.M. says, "Make sure the read the "notes" under the Heffen Kranz bread. This is a heritage recipe that they were trying to re-create, so the notes are helpful."

Heffen Kranz (print recipe)

4 teaspoons yeast (2 packs)
Milk, about 1 pint or more
1 tablespoon sugar
3 pounds flour
1/2 pound unsalted butter
2 cups sugar
3 eggs
1 teaspoon salt
2 tablespoons anise seed

Topping:
Melted butter, to taste
Sugar, to taste
Cinnamon, to taste
Chopped nuts, to taste

1. Mix yeast in ½ cup warm milk and 1 tablespoon sugar. Place flour in a bowl and create a well in center and fill with milk-yeast mixture; set aside until light (forms sponge-like substance). Cream together butter and sugar; add eggs 1 at a time; add salt. Add sugar mixture to flour mixture, add remaining milk and anise seed and beat well (it will be a sticky dough). Let rise (about 1 hour, won't rise much), beat down and let rise again (about 1 hour, won't rise much).

2. Divide dough in half (use buttered hands). Divide each half into 3 parts, braid and place each loaf on large greased cookie sheet (it will almost double in size as it bakes). Let rise 25 minutes. Brush with melted butter and sprinkle with sugar, cinnamon and chopped nuts. Bake at 400 degrees for 15 minutes, reduce heat to 350 degrees and bake an additional 25 minutes. Test by inserting toothpick, it'll come out clean when done (loaves will be dark).

Yields 2 loaves, each will serve about 10. Serve with whipped butter.

Tester's notes: The 3 pounds of flour called for is about 11¼ cups. Our tester found that adding only ½ cup milk to so much flour doesn't make a "sponge-like substance," but the dough will work fine once you add the creamed butter and sugar and the rest of the milk.

Whipped Butter for Heffen Kranz

¼ pound butter, room temperature
¼ cup powdered sugar
1 tablespoon cream or full milk
½ teaspoon vanilla
1/8 teaspoon nutmeg, fresh ground
¼ teaspoon cinnamon

Whip together butter and sugar until light (add drops of cream if needed). Add vanilla, nutmeg and cinnamon. Mix.

Recipe from Dessert Club member J.M.

Lemon-Anise Biscotti (by Maren)

It was a dark and dreary afternoon, and I was in the mood to bake. "Warmth," I thought, "I need something to warm up this unseasonably cold day." I had cheesecake brownies on my mind, so I went searching for the perfect recipe. I looked for something that might incorporate some jam, but I came up with recipes that just didn't feel right. (And, look! The one I was seeking is now here- two posts ago!)

Luckily, serendipity was on my side. Whilst searching, I found this gem. It wasn't what I thought I wanted, but it sure hit the spot. Deliciously aromatic and begging for some warm fennel or lemon herb tea. Perfect.

Lemon-Anise Biscotti

2 cups flour

1 tsp baking powder

1/4 tsp salt

1 cup sugar

2 eggs

1/4 tsp vanilla

1 Tbs minced zest from 1 lemon

1 Tbs anise seed, lightly toasted in a pan and gently crushed

1. Adjust rack to center of oven and preheat to 350º. Whisk flour, salt, and baking powder together in a small bowl. In a large bowl, whisk sugar and eggs till well blended. Stir in vanilla, lemon zest, and anise seed. Slowly add dry to wet and stir just until combined.

2. Divide dough into 4 logs, each 2 inches wide and place them on a jelly roll pan covered in parchment or silicone mat. Smooth tops and edges of logs. Bake about 35 minutes till golden.

3. Remove pan from the oven and cool for 5-10 minutes. Reduce oven to 325º. Using a serrated knife, cut each log diagonally into 1/2 inch slices. Place a 9x13 wire rack on the jelly roll pan and lay biscotti flat on the rack. Return to the oven and bake 8 minutes. Flip cookies over and bake 8 more minutes. Remove rack from pan and cool. Store in airtight container.

Adapted from Cook's Illustrated: The Best Recipe, 1999 edition.