These are so fun looking! Made without any alcohol and pretty much just 7-up and Grenadine syrup, it’s perfect for children and teetotallers. Those who usually like their pears poached in alcohol, have never refused a serving of these either. Unbelievably easy to make and it can be made 4 -5 days ahead. It’s a great make ahead party food that can be made in larger quantities.
Teetotaller 7-up Poached Pears
|Cook:||~20 – 45 minutes. Depends on how ripe the pears are.|
|Inactive:||Overnight in refrigerator, or at least 6 hours.|
|Can recipe be doubled?||Yes|
|Make ahead?||Up to 4 – 5 days ahead, refrigerated.|
Peel and core the pears
1. Peel the pear in a circular motion from the base of the pear and stop where the curvy part of the pear ends. Then, peel upwards towards the stalk. Peeling the pear by following its contours, makes for a visually more attractive poached pear.
2. Use a melon baller or a metal measuring spoon to remove the bottom core of the pear.
3. Slice pear in half and use the melon baller to remove the centre core of the pear.
4. Place pears, flat side down into a wide based pot that is ~ 3″ (7.6cm) deep. All the pears should be sitting in a single layer.
Poaching the pears
1. Empty the 2 cans of 7-up and Grenadine syrup over the pears. Turn on the burner to medium-high heat. Once it starts to bowl, reduce heat to simmer.
2. While waiting for the liquid to boil, make a cartouche. Image below. This will keep all the pears under the poaching liquid and colour them an even pink.
3. To make a cartouche, cut a circle of parchment paper to fit the entire width of the vessel. Cut a few holes and place directly over the poaching liquid.
4. Pears are sufficiently poached if you can slide a skewer in easily. How long will it take? Depends on how ripe your pears are. Anywhere from 20 – 45 minutes.
5. Once pears are poached sufficiently, turn off the burner. Throw in the strips of lemon peel (no white pith please -it’s bitter) and the cloves. Cool in poaching liquid and refrigerate in poaching liquid (with the lemon peel and cloves). Allow 6 hours at minimum to allow flavours of lemon and cloves to infuse into the pears. It taste best on the 4th day.
6. I always serve these cold with a scoop of vanilla ice cream and toasted almond flakes. I place a jug of chocolate sauce for diners to help themselves but just the ice cream and almonds flakes would do.
Besides vanilla ice cream, you can also serve the poached pears with:
(1) 1/2 mascarpone and 1/2 whipping cream whipped with a little caster sugar
(2) whipped cream
(3) chocolate sauce
(4) chocolate flakes
(5) broken up Kit Kat bars. Yum!
Here are my alcohol laced versions of Poached Pears
WHAT’S COMING UP NEXT?