Valerie Came home from Christmas Eve Dinner at Bistro Maison in McMinnville,smelling like Duck Confit and spiced pears. I’m looking forward to a taste of the duck but I love when the house continues to smell Christmassy. And what is better than cloves, ginger and cinnamon filling the air. Today she tried her version of pears poached in Amity Vineyards pinot blanc. She also added some Fuyu persimmons.
Here’s her recipe:
3 ripe pears
2 fuyu persimmons (the hard apple type)
1 lemon
3/4 cup sugar
5 slices of ginger root
1/2 teaspoon cinnamon
1/2 teaspoon cloves
Slice three pieces of rind off lemon. Fill a bowl with cold water and squeeze some lemon juice into the water. Slice pears and persimmons and put into water.
Pour wine into a large heavy frying pan, add sugar, lemon rind and spices. Heat on medium until sugar dissolves. Add fruit and gentle simmer until pears and persimmons are tender and translucent, about 15 to 30 minutes. Remove fruit and reduce syrup in half, pour over fruit and refrigerate.
The Chef at Le Bistro Maison used his pears in a cranberry goat cheese and toasted walnut salad with roasted shallot dressing, but they’re good as dessert with some vanilla ice cream, or on top of breakfast cereal.
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