 | Poached Pear6 servings David Hunter / Pastry Chef, Noosh Nosh, Louisville, KY |
| For the Baked Pear Slice: | |
| • | 2 firm Bosc pears, peeled, sliced |
| • | 2 tbsp. dark brown sugar |
| • | 1/4 cup apple juice |
| Method for the Baked Pear Slice: | |
| 1. | Preheat the oven to 400F. |
| 2. | Arrange the sliced pears in a glass baking dish. Whisk the apple juice and brown sugar in a small saucepan over medium heat until the sugar dissolves. Pour the sauce over the pears. |
| 3. | Bake until the pears are tender and beginning to brown on its sides, basting occasionally with the juice, about 15 minutes. Remove to a rack and cool. |
| For the Poached Pears: | |
| • | 1 1/2 cup The Perfect Purée Lychee Puree, thawed |
| • | 6 firm Bosc pears |
| • | 3 cups dry white wine |
| Method for the Poached Pears: | |
| 1. | Place pears and wine into sauce pan. Next, add the sugar. |
| 2. | Put burner on to medium high heat and bring to a simmer, then add the lid. |
| 3. | Cook for a few minutes until the pears are still firm, but cooked (poke with a skewer to test them.) Turn pears and cook for one more minute. |
| 4. | Take the pan off the heat and remove the pears from the liquid in the pan with a large spoon (slotted is best) and set aside. Cut bottom so that it stands during plating. |
| For the Pineapple Yogurt: | |
| • | 3 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1 cup non flavored yogurt |
| Method for the Pineapple Yogurt: | |
| 1. | In a non reactive bowl, add yogurt and Carmelized Pineapple Concentrate. Mix well and refrigerate for 15 minutes. |