Poached Pear w/crème fraiche and Red Wine Syrup

Serves 8 - prep time 30 mins

Ingredients:

4              Firm peeled Bosc Pears

1 cup     Water

1 cup     Red table wine

½ cup    White sugar

½ tsp     Vanilla

3-4          Cloves

Pinch of cinnamon

Juice and peel of 1 tangerine

Juice of half a lemon

8-10 tbsp     Crème fraiche or sour cream

½  bar    Dark chocolate grated

Method:

In a small pot add water, wine, sugar, vanilla, cloves, cinnamon, tangerine juice, lemon juice, the tangerine peel in four pieces and the peeled pears. Bring to a boil,  then cover and simmer on med low for 15 - 20 mins. or until pears are knife tender. If the pears are not submerged in the liquid turn them around every so often.  When done, remove the pears from the liquid and place on a plate to cool. Raise the heat to medium high, uncover and reduce the liquid till it thickens like a syrup. Remove the tangerine peels and place on a wire rack to cool and discard the cloves. To serve, slice the pears in half length-wise and remove the core. Place the half pear on a plate with inner core side up and add a tbsp of crème fraiche in the cavity. Sprinkle with grated chocolate and drizzle the wine syrup on and around the pear. Cut the tangerine peels in long strips, tie strips in a knot and place on top of the crème fraiche for garnish.

Another original mouth-watering recipe From Kosta the Fishmonger ... for you to savour!

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.