Indulge in the exquisite flavors of fall with this elegant and surprisingly simple recipe for Sake Poached Pears. The delicate sweetness of perfectly ripe pears is beautifully enhanced by the subtle umami notes of Japanese sake, creating a dessert that's both sophisticated and comforting. Imagine the tender, juicy pear slices melting in your mouth, the warm spice of cinnamon lingering on your palate, a perfect ending to any meal. This recipe utilizes readily available ingredients and requires minimal cooking time, making it ideal for both novice and experienced cooks alike.
The combination of sake, sugar, and warming spices creates a poaching liquid that transforms ordinary pears into a culinary masterpiece. The resulting pears are intensely flavorful and beautifully glossy, a testament to the magic of simple cooking techniques. Ready to experience the magic for yourself? Let's dive into the step-by-step instructions to create these delectable Sake Poached Pears.
Tools Needed
- knife
- baking paper
- saucepan
Ingredients
- Jumbai Sake: 2 cups
- Water: 4 cups
- Castor Sugar: 2 cups
- Lemons
- Limes
- Pears: 5-6
- Caramelized Pistachios
- Dashadakim
Step-by-Step Instructions
Step 1. Prepare the Poaching Syrup
- Pour 2 cups of Jumbai sake into 4 cups of water. Add 2 cups of castor sugar.
- Slice some lemon and lime. Skip spices like cinnamon, anise, and cloves.
- Warm the mixture gently to dissolve the sugar, then turn off the heat.
Step 2. Poach the Pears
- Peel 5-6 pears (avoid overly ripe ones). Peel in one clean stroke from top to bottom.
- Immediately drop the peeled pears into the light syrup to prevent discoloration.
- Simmer gently for 30-45 minutes, checking periodically by poking a pear to see if it's tender. Remove pears one by one as they are done; I prefer them slightly undercooked.
Step 3. Reduce and Adjust the Syrup
- Add another 2 cups of Jumbai sake to the remaining syrup. Set aside some of the poaching liquid for a glaze.
- Reduce the remaining syrup over high heat until slightly over-reduced.
- Once cooled, add more sake to adjust the syrup's consistency.
Step 4. Plate and Garnish
- Plate the pears simply, letting the fruit shine. Add caramelized pistachios and dashadakim as a garnish.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Use pear varieties like Nellis, Leconte, or La France; any pear is fine, but avoid overly ripe ones.
- The sake aroma is the main part of the dish, so consider skipping spices.
- Making the syrup quickly and keeping the pears from discoloring is important.
- Use baking paper as a drop sheet; fold it easily and efficiently.
Nutrition
- Calories: 600-700
- Fat: 2-4g
- Carbs: 150-170g
- Protein: 1-2g
FAQs
1. Can I use a different type of pear?
Yes! Choose a firm, but ripe pear like Bosc, Anjou, or Bartlett. Avoid overly soft pears.
2. What kind of sake should I use?
A junmai-style sake works best, offering a good balance of sweetness and umami. Avoid overly dry or sweet sakes.
3. Can I make this recipe ahead of time?
Absolutely! The poached pears can be stored in the refrigerator for up to 3 days. Their flavor actually deepens slightly over time.
This simple yet elegant recipe for Sake Poached Pears is sure to impress your guests and become a new favorite dessert. The delicate balance of sweet and savory flavors makes it a truly memorable culinary experience. Enjoy the delightful taste and the satisfying warmth of these perfectly poached pears!