Beaujolais Poached Pear Dessert Recipe

In the early 1900's, fruit farming had become one of the main commercial enterprises on Orcas Island. Pictured on the left is Jimmy Geoghegan picking a pear from the family orchard in 1919 (photo courtesy of the Orcas Island Historical Museum). Fruit orchards were being planting all over the island as it was soon discovered that the island climate and soil were perfect for fruit trees. Soon, steamships leaving Orcas Island were loaded with wooden barrels and boxes of fruit on their way to market. The photo below shows an early orchard in the heart of Eastsound in 1900.

Old fruit trees and apple barns from this early Orcas Island industry are still visible around the island today. In honor of this early industry, Rosario's Pastry Chef Felicity Milne is sharing her "Beaujolais Poached Pear" dessert recipe... thanks Felicity!



BEAUJOLAIS POACHED PEARS

6 servings

Poached Pears
1 LT. bottle Beaujolais wine
4 cups basic red table wine
4 cups sugar
4 oranges, zest and then juice
½ TB whole peppercorns
1 tsp whole cloves
6 pears, peeled with stems left on

Combine all ingredients and simmer for 10 minutes.
Add the peeled pears.
Lay a piece of parchment paper over the pears, weigh it down with something light to help keep pears below the surface.
Reduce heat to just below a simmer and poach for about 45 minutes -1 hr or until tender. (It depends on the ripeness of the pears.)
Remove pears, stand upright so that they settle and flatten on the bottom. Chill.
Return the poaching liquid to the heat and simmer until reduced by half and thickened.
Chill the sauce. (It can be kept chilled for up to 2 weeks)

Pistachio Gorgonzola Wafers
4 oz. butter, room temperature
8 oz. Gorgonzola, crumbled
1 cup flour
¾ cup pistachio nuts
½ tsp salt

Preheat oven to 375’
Combine butter and cheese in a food processor and blend until creamy. Add flour, nuts and salt. Process until the nuts are chopped and dough comes together.
Form into cylinders, wrap in plastic wrap and chill. When firm, cut or slice into desired shape and bake on parchment lined sheet pan until golden brown and crisp.
Wrap remaining dough and chill or freeze for future use.

To Serve:
Place a poached pear in the center of each plate, pour a bit of the reduced Beaujolais sauce over the pear.
Lay the pistachio gorgonzola wafer next to it.
Sprinkle dessert with chopped pistachios.




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