Author Topic: Poached pears without lots of sugar or wine? (Read 5406 times)

Bionic · « **on:** May 05, 2013, 02:47:45 pm »

I have some nice pears that would poach well but as I am on a diet I don't want to poach them in red wine or lots of sugar. Has anyone tried poaching without either of these?

darkbrowneggs · « **Reply #1 on:** May 05, 2013, 03:01:42 pm »

When I had bees I have poached them with honey, but is that not what you mean?

You could try them with that sweet herb (which I can't remember the name of at present, you put it in rhubarb when you poach it, but its not up yet)

Bionic · « **Reply #2 on:** May 05, 2013, 03:03:53 pm »

I do have some honey but would rather not use that either because of the calories. Would they poach ok with sweetener do you think?

darkbrowneggs · « **Reply #3 on:** May 05, 2013, 03:58:19 pm »

Yes - sweeteners would be fine if you don't mind the taste

Put a nice big vanilla pod split in half in the poaching water.

Bionic · « **Reply #4 on:** May 05, 2013, 04:03:46 pm »

Thanks,

I have someone coming to dinner on Tuesday so wanted to do them then but I have a couple of extras so will try it out for dinner tonight first.

Ina · « **Reply #5 on:** May 05, 2013, 05:51:47 pm »

Quote from: darkbrowneggs on May 05, 2013, 03:01:42 pm

You could try them with that sweet herb (which I can't remember the name of at present, you put it in rhubarb when you poach it, but its not up yet)

Sweet Cicely.

I would poach them in grape juice - red or white.

darkbrowneggs · « **Reply #6 on:** May 05, 2013, 06:12:09 pm »

Sweet Cicely - thats the one

But how about this

http://localfoods.about.com/od/grillingtips/qt/How-To-Grill-Pears.htm

Fleecewife · « **Reply #7 on:** May 06, 2013, 12:17:18 am »

I used to do them in vinegar (much nicer than it sounds) but can't remember the recipe all these years later - pickled pears are bound to be online somewhere.

Update - I've googled and there are lots of recipes - Delia, Hairy Bikers, Huge Fernley-W.
Unfortunately the recipes involve sugar to make a syrup, although I don't remember using sugar. Sorry

Bionic · « **Reply #8 on:** May 06, 2013, 09:45:04 am »

Didn't get round to trying anything out last night. Grilled pears sound interesting though and Ina's suggestion of grape juice sounds good. I hadn't thought of that. The only reason I didn't want to use wine is that it makes is sooo expensive.
I think I will add some grape juice to my shopping list this week and try it at the weekend.

Bionic · « **Reply #9 on:** May 13, 2013, 10:11:20 am »

Ina, I poached the pears yesterday in red grape juice and they were lovely. They didn't look as red as when done in wine but I guess I could always add a bit of red colouring if I wanted them a deeper colour.

I will definitely cook them again,

Ina · « **Reply #10 on:** May 13, 2013, 04:26:00 pm »

Quote from: Bionic on May 13, 2013, 10:11:20 am

Ina, I poached the pears yesterday in red grape juice and they were lovely. They didn't look as red as when done in wine but I guess I could always add a bit of red colouring if I wanted them a deeper colour.

You could always try beetroot juice for a deeper colour - can't give any guarantees for the taste, though!

They use beetroot a lot for food colouring - so maybe just adding a little bit would be enough.