Tranebær-Poached Pærer

Pærer påtager sig en iøjnefaldende crimson casting når poached med levende tranebær. Deres behagelige tartness kan modvirkes af en skive med rig gede gede eller en creme fraiche eller yoghurt.

Kilde: Martha Stewart Living, november 2007

portioner

ingredienser

8 små pærer, som Seckel eller Forelle, skrælles, stammer intakt
2 spsk superfinsukker
1 kanelstang
1 stor stribe (4 til 5 tommer) appelsinskal
1 stor strimler (4 til 5 tommer) citronskal
5 spiseskefuld honning
1 tsk frisk citronsaft
1 vanillebønne, delt i længderetningen
2 3/4 kopper (10 ounce) friske tranebær
1 tepose, såsom grøn te eller frugt te
1/4 kop tørrede tranebær (valgfri)
Græsk yoghurt, creme fraiche eller blød gedeost til servering

Kørselsvejledning

1.

Placer pærer i en gryde, der er stor nok til at holde dem tæt. Tilsæt nok vand til næsten ikke at dække dem (ca. 4 kopper). Tilsæt sukker, kanel, citrusskræl, honning og citronsaft. Brug spidsen af en paringkniv, skraber vaniljefrø i gryden og kast i pod. Kog, omrør indtil sukker er opløst. Reducer varmen, og lad dem simre forsigtigt, indtil pærerne er ømme, ca. 10 minutter.
2.

Tilsæt friske tranebær, og lad dem simre indtil tranebær er bløde, men ikke grødet, ca. 3 minutter mere.
3.

Brug en ske til at overføre pærer til en skål. Sked tyttebær og sirup omkring pærer. Tilsæt tepose og tørrede tranebær, hvis du bruger. Lad afkøle i 15 minutter. Dæk og køle om natten.
4.

Før du serverer, fjern vanillebønne, kanelstang, citrusskræl og tepose. Overfør pærer til plader med nogle af tranebær, sirup og en dukke af yoghurt, creme fraiche eller ost.

One Comment

Sawyer
27.04.2023 @ 08:35

As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:

“Pears take on a striking crimson hue when poached with fresh cranberries. Their pleasant tartness can be countered by a slice of rich goat cheese or a dollop of crème fraîche or yogurt. Source: Martha Stewart Living, November 2007. 8 servings. Ingredients: 8 small pears, such as Seckel or Forelle, peeled, stems intact. 2 tablespoons superfine sugar. 1 cinnamon stick. 1 large strip (4 to 5 inches) orange zest. 1 large strip (4 to 5 inches) lemon zest. 5 tablespoons honey. 1 teaspoon fresh lemon juice. 1 vanilla bean, split lengthwise. 2 3/4 cups (10 ounces) fresh cranberries. 1 tea bag, such as green tea or fruit tea. 1/4 cup dried cranberries (optional). Greek yogurt, crème fraîche, or soft goat cheese for serving. Directions: 1. Place pears in a pot large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus zest, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pot and toss in pod. Bring to a boil, stirring until sugar is dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes. 2. Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more. 3. Use a slotted spoon to transfer pears to a bowl. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries, if using. Let cool for 15 minutes. Cover and refrigerate overnight. 4. Before serving, remove vanilla bean, cinnamon stick, citrus zest, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, crème fraîche, or cheese.”