Stuffed and Red Wine Poached Pears Recipe (video)
Something a little closer to fine dining this time around! This is a bit of a delicate and fancy recipe, and definitely takes a bit of a soft touch, but it is extremely delicious. We poached some beautiful Anjou pears in a lovely local Ontario red wine, and then stuffed it with a mixture of goat cheese, the spiced candied pecans from last week, and some Grand Marinier soaked dried apricots. It came out absolutely delicious. Amazing delicate texture, excellent flavour and aroma, overall a really amazing dish.
We did a little research and apparently Bartlett pears don't really hold up very well to the poaching process. Bosc or Anjou pears are a better choice for this recipe. Also, you can switch up the spice mixture in the poaching liquid however you'd like. You can also use a lovely white wine instead of a red wine, it just depends on the flavour profile you're going for. Also, be very careful with the pears once they've been poached, they are very delicate. If you have softer tongs to handle them, that helps, but being very careful with a slotted spoon is a better bet.
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= new reply since forum marked as read
But wouldn't they be better poached in NyQuil??? 
