Look at these spectacular ruby-hued poached pears. Gorgeous! We love poached fruit, and, inspired by David Lebovitz, we've been planning on poaching a couple pounds of pears this weekend. Well, reader Liz just inspired us to add a little something extra, for pizzazz.
Reader Tip: Add Beet to Poached Pears for Color
Liz just collaborated on a joint project with Megan of the superb food blog Feasting on Art (see Megan's guest post for The Kitchn here; Liz also gave us a guest post with a elderflower champagne cocktail). They both drew dessert inspiration from a stained glass Tiffany window.
In order to get the robust scarlet Liz saw in that window, she slipped a piece of beet into her poaching liquid. The result? Glowing scarlet pears, with glorious all-natural color. We love this red sauce, and the poached pears too; what a creative idea for a holiday dessert!
To see more of Liz and Megan's project inspired by the Tiffany window, visit their blogs:
• Scarlet Poached Pears & Ginger-Pumpkin Bread at Zested
• Tiffany's Pumpkin Chipotle Tartelette with Beetroot Jam & Chevre at Feasting on Art
Related: Two For One: Poached Pears and Red Wine Syrup
(Image: Liz of Zested)
Comments (5)
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You're planning on poaching a couple of pounds of pears? Do you eat them all right away or can you preserve them?
They look yummy.
view lillies's profile
They will keep in the back of the fridge for quite a while! The David Lebovitz post linked above explains all that; I was really inspired to preserve some fruit for winter morning oatmeal and such.
view faith's profile
What else can be used as natural food coloring? Do the pears taste beetey???
These are beautiful, btw, esp with some vanilla ice cream... mmmm...
view EllenFork's profile
Gourmet had a great recipe for Scarlet poached pears (in orange muscat) last year. The sliced beets add no flavor, but do infuse that gorgeous, saturated color.
view austinpeahen's profile
You can always just poach them in red wine instead of white.
view gourmandizzy's profile