Saturday, September 10, 2011
Poached Pear in Osmanthus Wine
This was my rendition of Chef Jacky Yu's 桂花陳酒燴啤梨 ( Poached Pear in Osmanthus Wine ).
I had this dessert during my recent visit to Xi Yan Sweets in HK. I really enjoyed the poached pear dessert. The one that I had was served with lychee ice cream and dried orange slice. The combination of the poached pear, dried orange slice and lychee ice cream was sublime.
I got myself a small pack of dried osmanthus flower when I was in HK. However, I didn't get Osmanthus wine back with me as I thought I could find it in Vancouver. Little did I know, when I was searching for it, how difficult it was to find one in Vancouver. I nearly gave up on remaking this dessert. It was not until my fifth attempt that I finally found it.
For my version, I did put a little twist on it. Mine was poached pear served with Osmanthus wine reduction, mango sauce, and black sesame sorbet.
Recipe modified from Jacky Yu - Food- Life - Attitude
3 pears ( European variety )
1/2 bottle of ages osmanthus wine
skin of 1 lime
skin of 1/2 orange
1 small piece cinnamon stick
Osmanthus flowers ( optional )
1. Peel the pears. Put the rest of the ingredients into a pot and bring to boil.
2. Once boiled, put in the pears and cover the pot with lid. Cook over low heat for 20-25 minutes until the pears are tender.
3. Turn off the heat and leave them to cool
4. Transfer the pears and the poaching liquid into a container and refrigerate for 24 hours.
5. Pour about 200 ml of osmanthus wine into the pot and add about 2-3 Tbsp of sugar and heat it up and reduce until the sugar melted and wine thicken. ( The amount of the osmanthus wine and sugar depends on how many servings of osmanthus wine reduction that you want to make, please adjust accordingly )
6. Garnish the plate with the osmanthus wine reduction.
7. Transfer the pear onto the plate. Strain the poaching liquid and pour over the pears. Garnish the pear with some dried osmanthus flowers.
8. Add some mango puree, some fresh fruits, and serve with ice-cream/sorbet of your choice.
Posted by La Petite Vancouver at 3:21 PM