Janos Wilder,
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, 1989

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
  • 6 cup Red wine
  • 6 cup Water
  • 3 cup Granulated sugar
  • 2 Cinnamon sticks
  • 2 Whole cloves
  • 1 Tbsp Red chili flakes
  • 1 tsp Nutmeg
  • 6 Comice or other type of pear
Wrap and 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.

Pumpkin Ice Cream
Yield: 2 1/2 quarts
  • 4 Large whole eggs
  • 1 1/2 Granulated sugar
  • 4 cups Heavy cream
  • 2 cups Milk
  • 2 1/2 cups Canned pumpkin puree
  • 2 T Pumpkin spice
With a 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.

[Tips]  [Cream of Green Onion Soup]  [Roast Turkey Adobado with Smoked Poblano, Chestnut and Portobello Stuffing]  [Maple Syrup Gravy]  [Gingered Jalapeno Orange Cranberries]  [Sauteed Beet Greens, Mesquite Bacon and Candied Pecans]  [Roasted Onions, Carrots, Sweet Potatoes, Red Peppers and Whole Heads of Garlic]  [Spicy Red Wine Poached Pears and Pumpkin Ice Cream

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