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Red Sangria Poached PearsJaime Schick (IG: @VanillaBeanChef) / Pastry Chef and Instructor, Johnson & Wales University, Providence, RI; Photo by Jaime Schick |
| • | 15 oz. The Perfect Purée Red Sangria blend, thawed |
| • | 3 oz. The Perfect Purée Pomegranate Concentrate, thawed |
| • | 2 oz. sugar (or as desired) |
| • | Pears as needed |
| Method: | |
| 1. | Prepare pears by peeling, coring and slicing into halves or quarters. |
| 2. | Combine all poaching liquid ingredients, bring to low simmer. |
| 3. | Add in pears and cover directly with cheese cloth or parchment to prevent pears from drying out. Cook until pears are fork tender (timing varies based on pear size, ripeness and stove heat). |
| 4. | Transfer pears and liquid into a metal bowl and set to cool in an ice bath. |
| 5. | Refrigerate pears in the liquid for 4-5 days if not using immediately. |
