Pears are poached in a Québécois beverage called caribou, which is often served during the winter carnival. Double the amount of hot spiced wine you make, reserve half, and enjoy it as a beverage.

François Blais
Recipe by Cooking Light January 2010

Gallery

Douglas Merriam

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine wine, juniper berries, anise, 2 cinnamon sticks, cloves, and nutmeg in a saucepan, and bring to a boil. Reduce heat, and simmer for 5 minutes; remove from heat. Let stand for 30 minutes. Strain mixture over a bowl, reserving liquid; discard solids. Stir in 1/3 cup white rum.

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  • Combine rum mixture and 1/4 cup sugar in a large saucepan. Cook over medium heat 2 minutes or until sugar dissolves. Place pears in pan; cook 1 hour or until pears are tender, turning occasionally. Remove pears; cool. Bring cooking liquid to a boil; cook 15 minutes or until mixture reduces to 1/4 cup.

  • Combine milk, whipping cream, and remaining 2 cinnamon sticks in a heavy saucepan; bring to a boil. Remove from heat; discard cinnamon sticks. Combine 1/4 cup sugar and egg yolks in a large bowl. Gradually add half of hot milk mixture to yolk mixture, stirring constantly. Return mixture to pan; cook over low heat until mixture reaches 160°, stirring constantly. Place pan in an ice-filled bowl; cool completely. Pour mixture into the freezer can of an ice-cream freezer and freeze according to manufacturer's instructions. Carefully drain liquid from bucket; repack bucket with ice and salt. Cover with kitchen towels; ripen at least for 1 hour.

  • Cut pears in half lengthwise. Slice each pear half, lengthwise, cutting to but not through stem end. Fan one pear half on each of 8 small plates, and drizzle pear halves evenly with reduced syrup. Serve with 1/4 cup ice cream. Sprinkle about 1 teaspoon pistachios over each serving.

Nutrition Facts

237 calories; fat 9.4g; saturated fat 4.7g; mono fat 3.1g; poly fat 0.9g; protein 3.3g; carbohydrates 32.3g; fiber 3.6g; cholesterol 75mg; iron 0.6mg; sodium 39mg; calcium 74mg.
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