Chef/Owner Janos Restaurant and J BAR,
3770 East Sunrise Street Tucson AZ 85718 520/615-6100
Spiced Poached Pears in Red Wine Syrup & Pumpkin Ice Cream Adapted
from Recipes and Tales from a Southwest Kitchen, Ten Speed Press,
These poached pears are served whole at room temperature with quenelle-shaped
scoops of the pumpkin ice cream. The chocolate leaf should be placed
decoratively from the stem of each pear with the reduced sauce drizzled
over both the pears and the ice cream. Yield: 6 pears
cup Red wine
cup Granulated sugar
Tbsp Red chili flakes
Comice or other type of pear
tie the cinnamon, cloves, chili flakes and nutmeg in cheesecloth.
Bring the wine, water, sugar and spice sachet to a boil and reduce
to a gentle simmer. Add the pears poaching them gently until tender
(up to an hour if pears aren't very ripe, very ripe pears can poach
in 15 minutes). Cool the pears in the syrup. When cooled, carefully
cut out the seeds by making a cut in the bottom of the pear. Serve
at room temperature. For the sauce, Reduce the sauce to 1 cup liquid. It will be
quite viscous and spicy at that stage. Serve it warm by drizzling
over the pear and the ice cream with a spoon.
Ice Cream Yield: 2 1/2 quarts
Large whole eggs
1/2 Granulated sugar
cups Heavy cream
1/2 cups Canned pumpkin puree
T Pumpkin spice
mixer whip the eggs together until they are foamy stiff, then gently
fold in the sugar and pumpkin puree until very smooth, scraping the
sides and bottom of the bowl. Slowly stir in the cream, spice and
milk. Freeze in ice cream maker according to the manufacturer's instructions.
Wine Recommendations: At home we always start with Champagne
and then move to something soft and red, usually a Merlot from California.