Years ago I did a butter poached pear because I was inspired by my pastry hero Michael Laiskonis. I called to ask him if he had seen the post and he hasn’t returned my call. That was 4 years ago. He is a very busy guy so I understand.
I get a lot of grief from poaching pears in butter. Those are from the people who haven’t tried them. It’s always from the people who haven’t tried them. Always. Take a delicious succulent pear and poach it in some rich buttery flavor goodness. How can you go wrong? You can’t. I said it before and I’ll say it again. Enough with the red wine poached pears. Damn!
When I revisited the butter poached pear again this year I did it a little differently. Of course, the butter remains but instead of the typical cinnamon and spice bullshit I used the Triple Sec infusion I made a while back along with a blood orange tea mix I picked up at The Spice and Tea Exchange while on vacation. The results of the orange spin on things made the pears really vibrant and you taste pear. Yeah, you taste a vibrant pear with hints of vanilla and orange, not red wine and spices. When you poach pears in red wine it’s like the pear is just a sponge for spice and wine. Then drink a glass of mulled wine and save yourself the trouble of peeling and poaching the pears. Can you tell red wine poached pears piss me off??
Finally, when you are done poaching your pears in their butter bath of love you keep the butter for future use. I use my leftover butter for my toast in the morning. I have cooked my french toast using my pear butter and I have used the butter for cakes. Let me know what you do with your pear butter. Unless it’s something stupid.
“To die to the past is Intelligence,
and to live in the presence
Butter and Triple Sec Poached Pears
-Combine butter, tea, Triple Sec and lemon juice in a sauce pan and turn on a low heat
-while everything is cooking down peel and cut your pears
-once the butter is melted and/or your pears are peeled and cut, place in sauce pan
-make sure the pears are completely submerged
-cook on a low heat (DO NOT BOIL)
-cook for 45 minutes or until a knife is easily inserted into the pear
Be sure not to over cook the pears. You want the pears to keep their shape and still have a little bite to them. If you over cook them they will be mush and when you grab them they will fall apart. If you feel you cook them a little too long. Remove the pears from the heat and the liquid immediately and set aside until the mix cools. While the mix is still warm, strain out the tea bits and when cooled down a bit you can return the pears to the liquid.
When you’re done. Put the butter poaching liquid in a container, with or without the pears. It doesn’t matter. Let that sit overnight in the fridge. The next day, the poaching liquid will have separated, cut a hole in the butter mix and let the liquid drain out. Now, you have the leftover butter that you can use to fry up your french toast or to use in your baking. Pretty cool, huh? I love this part.
Another thing to keep in mind is that you want to make sure to use a good quality butter. No grocery store brand or some other stuff I won’t name. The butter plays a major roll in the flavor of the pears for this recipe, so splurge this one time will ya? I mean, it’s only a pound.
Have a great weekend!