Comments on: Poached Pears with Raspberry Sauce a la Marketman

By: Gigi Santiago

Gigi Santiago — Tue, 02 Jan 2007 00:13:33 +0000

Hi MM! A Blessed New Year to you! I like this feature a lot! Reminded me of poached pears I had but the core was stuffed with guess what? — blue cheese! I’ll dig up the photo and email it to you! It’s so insanely good! Had it for dinner once at a good friends’ place with a private chef!

By: Marketman

Marketman — Sun, 31 Dec 2006 06:33:01 +0000

Oh, coring a pear sounds like a good idea… and the vanilla ice cream is nice as well. This is a festive special occasion dessert but just as easy as making an everyday sweet…

By: dee bee

dee bee — Sat, 30 Dec 2006 06:04:31 +0000

my two cents…

it would be a good idea to core the pears before poaching. a melon-baller will do a good job. this not only gives that extra touch, i.e., guests don’t need to remove core, it also assists in even cooking.

a variation for the raspberry coulis is to cook the raspberries in a small amount of the poaching liquid or water + sugar. don’t stir, when the liquid is about coating spoon consistency, remove from heat and strain (no need to blend). this adds to the flavour and gives a shiny gloss to the coulis, and when plated, looks like pieces of red glass.

happy new year, MM and everyone!

By: wil-b cariaga

wil-b cariaga — Fri, 29 Dec 2006 11:06:12 +0000

i always serve this whenever i can’t think of a dessert. . . hehe pears are cheap and i like it better than apple. i cut the poach pears in half remove the core to create a cup then add a scoop of vanilla ice cream plus chocolate sauce, hehehe they will all be impressed. . .

By: Veronica's Test Kitchen

Veronica's Test Kitchen — Fri, 29 Dec 2006 04:15:16 +0000

This look great. I also just poached some pears in honey and sugar.