Poached pears belong to autumn. And instead of currant juice, a sweet brown beer is used here. This beer caramelizes into a thick syrup and the spices make a delicious flavor
I put my hand on pears for poaching. Indeed, they really belong to this season. Normally I make them with currant juice, but this time I decided to stew them in a delicious brown beer. That beer caramelized in the pan and produced a delicious thick syrup sauce that nicely combined with the sweet pears. A bowl of vanilla ice cream was added and the desserts went off.
- you are using beer add orange instead of lemon, which combines nicely with the taste of the dark beer.
- You don't want to eat seeds, drill the seeds from the bottom with the apple drill after you peel the pears. This way you get the pears, but no seeds.
- You want an evenly stewed pear, turn them around in the moisture every hour.
Recipe poached pears in beer sauce
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Poached pears in beer sauce
- 330 ml beer brown
- 8 tablespoons sugar
- 1 teaspoon vanilla extract
- 4 poach pears like Geiser Wildeman
- 3 cinnamon sticks
- 3 cloves
- 5 cm orange peel
Ingredients you need per step are listed below the step in Italic
- Mix the beer with the sugar and the vanilla extract in a small pan
- Peel the pears, but leave the stem
- With the apple drill, drill the pits from the pears.
- Put the pears upright in a pan.
- Add the cinnamon, cloves and orange peel into the moisture.
- Let the moisture slowly come to the boil.
- Put the heat low and place the lid so it covers half the pan.
- Poach for about 3 hours, look every half hour if the pears are still covered in juice otherwise turn them around.
- Turn off the heat and let the peers cool down.
- Put the pears in a bowl and add the sauce.