On a recent visit to one of the best Farm Markets in New Jersey known as Delicious Orchards I felt like a kid in a candy store. It was so busy this time of year, that parking attendants had to help direct traffic! It took a while, but after finally finding a parking spot, it was time to shop.
There was an abundant selection of baked goods, prepared foods, and my favorite section towards the back, the produce department. It is unlike any grocery store around because many of the fruits and vegetables are Jersey Fresh and Organic. Out of the corner of my eye, it appeared the Bartlett Pears had reached their optimum harvest time. I grabbed a tote bag (or 2), and a few other fresh items envisioning scrumptious recipes.
One of my recipes calls for ripe Bartlett pears. It has to be made on the day they are ripe, not one day before, not one day after.
Simple Poached Pears
- 8-10 Gently Peeled and de-cored (by way of the bottom) ripe Bartlett Pears. Leave on the stem.
- 1/2 c sugar
- water to fill 1/3 of a large pot full
- cinnamon stick
- After peeling the pear, gently take your corer and cut out the core from the bottom. If there are any tough strings, use a very small paring knife to loosen it, the core will come out in pieces.
- Bring the pot of sugar-water to a boil adding the cinnamon stick. With a slotted spoon, gently place the pears in the water for about 15-20 minutes, if they are not fully immersed, rotate them so all sides cook evenly.
- Remove the pears one by one to cool.
- The remaining pear/cinnamon liquid can be strained into a smaller pot and cooked down for 40-50 minutes until it is a thick liquid. If desired, you can add a few spoons of pear flavored liquor. Use this syrup to coat the poached pears prior to your presentation, feel free to sprinkle with toasted pecan bits. These pears can be served individually with a scoop of vanilla ice cream.