Cookbook author Jeff Potter enjoys the science of cooking, which is why he wrote, “Cooking for Geeks: Real Science, Great Hacks and Good Food.” For a combined holiday treat and science experiment, Mr. Potter suggests poaching pears, which causes changes in the structure of the fruit’s flesh, breaking down cell walls and affecting the bonds between neighboring cells to create a softer texture that’s infused with the flavor of the poaching liquid. While you can get away with poaching pears that are a little underripe, you can also encourage pears to ripen by storing them in a paper bag.
Ingredients
- 2 medium pears
- 1 cup red wine
- ¼ teaspoon ground pepper
- Nutritional Information
Nutritional analysis per serving (2 servings)
164 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 17 grams sugars; 0 grams protein; 4 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Remove the pear cores and slice pears lengthwise into eighths or twelfths.
- Set the pan over low to medium heat, bringing the wine to a simmer. Add pepper to taste, and then poach the pears for 5 to 10 minutes, until soft. Flip the pears halfway through so that both sides of the slices spend some time in the liquid.
- Remove the pears from the liquid. If desired, you can reduce the liquid down to a syrup to pour over the fruit. The pears can also be served with caramel sauce, vanilla ice cream or whipped cream.
About 20 minutes
Dining and Cooking