Poached Pears
Makes 4 halves
  • 2 cups (480 grams) Chablis*
  • 1 cinnamon stick (5 grams)
  • 1 teaspoon (4 grams) almond extract
  • 5 whole cloves
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground cardamom
  • 2 medium Bosc pears* (500 grams), halved and cored
  1. In a large saucepan, combine wine, cinnamon stick, almond extract, cloves, salt, and cardamom. Add pears. If pears are not covered with poaching liquid, add enough water to cover. Cook over medium heat until pears are tender, about 1 hour. Strain pears from liquid; let cool before using.
  2. To slice pears, cut diagonally from bottom to halfway up neck in ¼-inch slices. Fan slices out before placing in batter.
We used Chablis, but any dry white wine can be used. Because they have nice stems, we used Bosc pears, but any kind of pear will work.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/chocolate-pear-clafoutis/