epicurious
Red Wine–Poached Pears With Goat Cheese Sabayon, Pumpernickel, and Pine Nuts
Serve these red wine-poached pears and crunchy toppings as a replacement for a traditional cheese course or as a starter at your next dinner party.
👤 Abra Berens📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●frying pan
- ●pan
- ●bowl
- ●oven
📝 Preparation Steps
1
In a small saucepan, arrange the pear halves so they fit snuggly. Add the wine, honey, and salt, topping it up with as much wine as needed to just cover. Cut a piece of parchment paper or butter paper into a cartouche, then press the cartouche over the pears to help keep them beneath the level of the liquid. Place the saucepan over high heat to bring the liquid to a simmer, then lower the heat to low to gently poach the pears until they are tender, about ⏱️ 12 minutes.
pears, peeled and cut in half, seeds and stem removed4(480 ml) dry red wine2 cups(55 g) spinach2 oz
2
Remove from the heat and let cool in the liquid.
3
In a large bowl, toss the bread with a big glug of olive oil and a pinch of salt, then toast in a large frying pan over medium heat or in a moderate oven to make croutons.
(480 ml) dry red wine2 cupsOlive oil(55 g) spinach2 oz
4
In a small bowl, combine the rosemary, pine nuts, a pinch of salt, and glug of olive oil, then set aside.
(480 ml) dry red wine2 cupsOlive oil(55 g) spinach2 oz
5
In a medium saucepan, bring 2 inches of water to a boil. Place a metal bowl over the water, not touching it, and warm the sabayon in the bowl.
6
Lift the pears from the poaching liquid and cut into thick slices.
pears, peeled and cut in half, seeds and stem removed4(480 ml) dry red wine2 cups(55 g) spinach2 oz
7
In a large bowl, dress the spinach with a glug of olive oil, a pinch of salt, and a grind of black pepper.
(480 ml) dry red wine2 cupsOlive oil(55 g) spinach2 oz
8
To serve, spoon the sabayon evenly into the center of each plate followed by a handful of the spinach. Top with the croutons and slices of pear, then garnish with the rosemary pine nuts. Alternatively, leave the pears in complete halves and rest cut-side up on a bed of spinach and croutons, spoon the sabayon in the center of each pear, and garnish with the rosemary pine nuts.
pears, peeled and cut in half, seeds and stem removed4(480 ml) dry red wine2 cups(55 g) spinach2 oz
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