Tonight I made poached pears with Frangelico sabayon, and they came out
great. However, there are a few things I would like to improve. I do not
have a recipe, this was just an idea I had while at work today. The pear
was stuffed with hazelnut crême fraîche, which tasted perfect. However, it
was (predictably) a bit too thin, and the crême poared out of the pear
before serving. I could use mascarpone, but the crême has just the flavor I
want. Is there a way to thicken crême fraîche?
The other problem was the lack of color. The pared pairs were light
yellow, and so was the sabayon. The only other color was brown from the
hazelnuts. I might make a caramel syrup next time to swirl with the
sabayon, but it would still be brown and yellow. There are a thousand
colorful things I can think to add, but I don't want to add to many other
flavors. I really like the combination of the sabayon and pears, so I don't
want to alter either of those either. What can I do for color, other than
artificial color?

Thanks,
Adam

previously in rfc, "Adam Schwartz" > wrote:

> Tonight I made poached pears with Frangelico sabayon, and they
> came out
> great.

-=snippity snip=-

> The other problem was the lack of color. The pared pairs were
> light
> yellow, and so was the sabayon. The only other color was brown from
> the hazelnuts. I might make a caramel syrup next time to swirl with
> the sabayon, but it would still be brown and yellow. There are a
> thousand colorful things I can think to add, but I don't want to add
> to many other flavors. I really like the combination of the sabayon
> and pears, so I don't want to alter either of those either. What can
> I do for color, other than artificial color?

Can you use some thin strips of red pear peel as garnish? Or even very
thin slices of unpared red pear fanned out somewhere on the plate? Or can
you leave part of the poached pear unpeeled?

-Claudia

"CJB" > wrote in message
...
> previously in rfc, "Adam Schwartz" > wrote:
>
> > Tonight I made poached pears with Frangelico sabayon, and they
> > came out
> > great.
>
> -=snippity snip=-
>
> > The other problem was the lack of color. The pared pairs were
> > light
> > yellow, and so was the sabayon. The only other color was brown from
> > the hazelnuts. I might make a caramel syrup next time to swirl with
> > the sabayon, but it would still be brown and yellow. There are a
> > thousand colorful things I can think to add, but I don't want to add
> > to many other flavors. I really like the combination of the sabayon
> > and pears, so I don't want to alter either of those either. What can
> > I do for color, other than artificial color?
>
> Can you use some thin strips of red pear peel as garnish? Or even very
> thin slices of unpared red pear fanned out somewhere on the plate? Or can
> you leave part of the poached pear unpeeled?
>
> -Claudia

I'll try it with unpealed red pears, but I'm worried it will adversely
affect the texture. It would certaintly improve the appearance, though.

"Adam Schwartz" > wrote in message
news:3vPZc.106564$Fg5.11830@attbi_s53...
> Tonight I made poached pears with Frangelico sabayon, and they came
out
> great. However, there are a few things I would like to improve.
[snip]
> The other problem was the lack of color.

Hmmmm, you could contain the whole thing in a trumpet-folded crepe, leaving
the end open to reveal the contents. Trying to think of a green garnish
besides mint leaf chiffonade.. something more neutral in flavor. Paper-thin
slices of green grapes? You could also use dark-colored plates for contrast.
Sometimes that's the ticket for desserts with homogenous light tones.

"zuuum" wrote:

<much snippage>

> Hmmmm, you could contain the whole thing in a trumpet-folded crepe,
leaving
> the end open to reveal the contents. Trying to think of a green garnish
> besides mint leaf chiffonade.. something more neutral in flavor.
Paper-thin
> slices of green grapes? You could also use dark-colored plates for
contrast.
> Sometimes that's the ticket for desserts with homogenous light tones.

Don't rule out red wines and liqueurs for your poaching liquid. Reds don't
necessarily have heavy flavors and may complement Frangelico quite well.
It's already known to complement pears.

"zuuum" wrote:

<much snippage>

> Hmmmm, you could contain the whole thing in a trumpet-folded crepe,
leaving
> the end open to reveal the contents. Trying to think of a green garnish
> besides mint leaf chiffonade.. something more neutral in flavor.
Paper-thin
> slices of green grapes? You could also use dark-colored plates for
contrast.
> Sometimes that's the ticket for desserts with homogenous light tones.

Don't rule out red wines and liqueurs for your poaching liquid. Reds don't
necessarily have heavy flavors and may complement Frangelico quite well.
It's already known to complement pears.

"Adam Schwartz" > wrote in message
news:3vPZc.106564$Fg5.11830@attbi_s53...
> Tonight I made poached pears with Frangelico sabayon, and they came
out
> great. However, there are a few things I would like to improve. I do not
> have a recipe, this was just an idea I had while at work today. The pear
> was stuffed with hazelnut crême fraîche, which tasted perfect. However,
it
> was (predictably) a bit too thin, and the crême poared out of the pear
> before serving. I could use mascarpone, but the crême has just the flavor
I
> want. Is there a way to thicken crême fraîche?
> The other problem was the lack of color. The pared pairs were light
> yellow, and so was the sabayon. The only other color was brown from the
> hazelnuts. I might make a caramel syrup next time to swirl with the
> sabayon, but it would still be brown and yellow. There are a thousand
> colorful things I can think to add, but I don't want to add to many other
> flavors. I really like the combination of the sabayon and pears, so I
don't
> want to alter either of those either. What can I do for color, other than
> artificial color?


Can't help much. I've used grenadine in the past but it is artificially
colored though the flavor went well.

But thanks for the idea. All of a sudden I have a hankering for pears
poached in zinfandel and served with vanilla ice cream.

Paul

Adam Schwartz wrote:

> Tonight I made poached pears with Frangelico sabayon, and they came=
out
> great. However, there are a few things I would like to improve. I do =
not
> have a recipe, this was just an idea I had while at work today. The pe=
ar
> was stuffed with hazelnut cr=EAme fra=EEche, which tasted perfect. How=
ever, it
> was (predictably) a bit too thin, and the cr=EAme poared out of the pea=
r
> before serving. I could use mascarpone, but the cr=EAme has just the f=
lavor I
> want. Is there a way to thicken cr=EAme fra=EEche?

Not without affecting the flavor materially. Starches and gums will=20
tone it down considerably. You might drain it in a fabric bag or=20
filter paper overnight in the fridge. A good bit of the liquid will=20
drain out. The flavor will intensify a bit.

> The other problem was the lack of color. The pared pairs were ligh=
t
> yellow, and so was the sabayon. The only other color was brown from th=
e
> hazelnuts. I might make a caramel syrup next time to swirl with the
> sabayon, but it would still be brown and yellow. There are a thousand
> colorful things I can think to add, but I don't want to add to many oth=
er
> flavors. I really like the combination of the sabayon and pears, so I =
don't
> want to alter either of those either. What can I do for color, other t=
han
> artificial color?

Turmeric to poaching liquid and/or sauce will add color without=20
appreciable flavor.

One way I do poached pears uses a very dry white wine with some green=20
creme de menthe added. There is a subtle mint flavor to the pears=20
(would never expect to use the words "subtle" and "creme de menthe" in=20
the same paragraph!) and a light green cast to the part of the pear=20
that was immersed in the liquid.

To prep the pears, I peel fully and core most of the way through. I=20
leave the bottom of the core attached so the pear is essentially a=20
cup. I poach them standing upright immersed about 1/3 of the way up.

When I do it that way, I stuff the pears with pignolia and bleu=20
cheese. Then cheese melds wonderfully with the pear juices released in=20
the cooking. After the pears are poached to the degree of tenderness=20
I like, I remove them from the pan and reduce the liquid drastically -=20
to maybe 1/4 of the original volume. Drop in some bleu cheese, whisk=20
to combine and the result is a smooth, creamy sauce.

Another way I do it is with sweet wines and brown creme de cocoa. Same=20
color effect. I use a thin ganache as a nappe on the plate and pour=20
over a warm almond creme Anglaise. Stuff with crumbled ginger snaps,=20
butter and almond flour in ratios that change with my humor.

For color in the sabayon, you can use other wines or liqueurs. Some=20
are less useful than others - a dash of blue Curacao will impart a=20
lovely gastric-distress green to the sabayon.

Poach the pears in red wine, the darker the better. A hard-ass, kick=20
in the teeth American zinfandel is grand.

Or bake the pears in a covered dish with a liquid that's 1/2=20
Frangelico and 1/2 marsala. Baste the pears every 5 minutes or so and=20
return the cover. They'll be a lovely pale gold.

Happy pears.

Pastorio

previously in rfc, "Adam Schwartz" > wrote:

> Tonight I made poached pears with Frangelico sabayon, and they
> came out
> great.

-=snippity snip=-

> The other problem was the lack of color. The pared pairs were
> light
> yellow, and so was the sabayon. The only other color was brown from
> the hazelnuts. I might make a caramel syrup next time to swirl with
> the sabayon, but it would still be brown and yellow. There are a
> thousand colorful things I can think to add, but I don't want to add
> to many other flavors. I really like the combination of the sabayon
> and pears, so I don't want to alter either of those either. What can
> I do for color, other than artificial color?

Can you use some thin strips of red pear peel as garnish? Or even very
thin slices of unpared red pear fanned out somewhere on the plate? Or can
you leave part of the poached pear unpeeled?

-Claudia

"Adam Schwartz" > wrote in message
news:3vPZc.106564$Fg5.11830@attbi_s53...
> Tonight I made poached pears with Frangelico sabayon, and they came
out
> great. However, there are a few things I would like to improve.
[snip]
> The other problem was the lack of color.

Hmmmm, you could contain the whole thing in a trumpet-folded crepe, leaving
the end open to reveal the contents. Trying to think of a green garnish
besides mint leaf chiffonade.. something more neutral in flavor. Paper-thin
slices of green grapes? You could also use dark-colored plates for contrast.
Sometimes that's the ticket for desserts with homogenous light tones.

"Adam Schwartz" > wrote in message
news:3vPZc.106564$Fg5.11830@attbi_s53...
> Tonight I made poached pears with Frangelico sabayon, and they came
out
> great. However, there are a few things I would like to improve. I do not
> have a recipe, this was just an idea I had while at work today. The pear
> was stuffed with hazelnut crême fraîche, which tasted perfect. However,
it
> was (predictably) a bit too thin, and the crême poared out of the pear
> before serving. I could use mascarpone, but the crême has just the flavor
I
> want. Is there a way to thicken crême fraîche?
> The other problem was the lack of color. The pared pairs were light
> yellow, and so was the sabayon. The only other color was brown from the
> hazelnuts. I might make a caramel syrup next time to swirl with the
> sabayon, but it would still be brown and yellow. There are a thousand
> colorful things I can think to add, but I don't want to add to many other
> flavors. I really like the combination of the sabayon and pears, so I
don't
> want to alter either of those either. What can I do for color, other than
> artificial color?


Can't help much. I've used grenadine in the past but it is artificially
colored though the flavor went well.

But thanks for the idea. All of a sudden I have a hankering for pears
poached in zinfandel and served with vanilla ice cream.

Paul