For this weeks dish, I choose another Chef Steps creation; Red Wine Poached Pears.
I started by mixing an entire bottle of red wine with cinnamon, clove and allspice and letting it all simmer. The smell was devine! The recipe tells you to reduce the mulled concoction to 1/5 the original, but alas my kitchen tools failed me again and I did not get an accurate reading from the scale. I ended up over-reducing it by a rather significant amount. When it cooled, I basically had mulled wine taffy. Should have gone with my gut and not the scale measurement…
Still, I took that mulled-wine taffy and sous-vide it with the pears as directed. Happily it melted and coated the pears just fine. From the outside, they looked perfect, but when cut were still rather pear colored and not the beautiful tint shown on Chef Steps. I don’t think the pears absorbed my taffy mixture quite as well as the desired reduction. But oh well, they still tasted pretty yummy!
On another note, it has been brought to my attention that despite the fast approaching summer and beautiful weather, I’ve created many autumn-type dishes these last few weeks. Oops. Autumn is my favorite time of year, I guess I just naturally gravitate to all things warm and cozy. :)
Next week I’ll try for a more summery dish. Hopefully the farmers market will provide me with some ideas! For now, I’ll leave you with this remnant of fall.