Home Hill Restaurant
Ranelagh
PEAR POACHED IN HOME HILL PINOT NOIR WITH BRIE
750 ml of pinot noir
165g (3/4 cup) caster sugar
1 teaspoon black peppercorns
1 star anise
2 wide strips of orange rind
10 small pears brie
Place 1 cup water and all ingredients except pears in a saucepan wide enough to hold pears standing upright in a single layer.
Stir over low heat until sugar dissolves, then bring to the boil and simmer for 3-4 minutes.
Remove and discard star anise.
Peel pears, leaving stem intact, then place upright in wine syrup, cover with a lid and simmer very gently for 40 minutes or until pears are tender when pierced with a skewer.
Cooking time will depend on ripeness of pears. Remove pears with a slotted spoon and transfer to a wide bowl.
Bring poaching liquid to the boil and simmer for 6-8 minutes or until reduced by half.
Pour syrup over pears and stand until cool, turning occasionally to maintain an even colour.
Remove brie from refrigerator 1 hour before serving.
Using a slotted spoon, remove pears from syrup, divide among shallow bowls and drizzle with a little syrup. Poaching the pears a day or two before serving and storing them in the syrup will help the fruit absorb the dark ruby colour.
Serves 10
Posted by allan at 06:19 PM. Filed under: The Recipes • The Seasons • Autumn • The Restaurants •
