Scotch and Pears Part 2

Nicole, you drunken sot:

I was relieved to hear that you’ve entered rehab, but don’t think you’re fooling anyone by checking in as “Johnny Walker.” 

I first created this recipe for a Robbie Burns’ supper. All I did was drizzle scotch over fresh, peeled pears for 30 min. before lightly poaching the pears in the microwave. You can also drizzle red, white, or sparkling wine over the pears, or even sherry! Sweet wines work better than dry. 

As I started to become more creative, my recipe evolved into something quite special!

Scotch and Pears:

Fresh pears, ripe but still firm, as required

Wine or sherry and scotch, as required 

Chopped nuts, as required 

Dried cranberries, as required

Peel, halve, and core pears (my favorite pear for this method is the Bosc variety). Place core-side up in a microwave-safe baking dish. Drizzle pears with sweet wine - either red, white, sparkling, or sherry. Marinate pears 30 min. The alcohol’s acidity will prevent the pears from discoloring. 

After pears have sat and wine or sherry has soaked into them, pour a little scotch into pear’s core, adding a sprinkle of chopped nuts and dried cranberries. The pear’s natural juice, the wine, and any over-run of scotch should cover the bottom of the pan just enough to provide the steam to help the pears cook, as well as making some sauce.   

Cover dish tightly, allowing a small steam vent at one side. Microwave pears at highest setting, checking every 3 min. until pears are soft when pricked with a fork or small, sharp knife. Once pears are cooked, let combined liquids in covered dish steam 5 min. longer.

Slice ...

Peel ...

And core ripe-but-firm pear halves.

Pour wine over pear. Wait 30 min. 
Pour scotch into core  of pear and ...

... Add walnuts and dried cranberries 

Microwave, covered, 3 min., or until pear can be pierced with 
knife. More pears require longer microwaving time

Note: Instead of using scotch, try adding brandy, whiskey or maple syrup to the pear’s core along with the chopped nuts and dried fruit. I like to serve this simple dessert hot, perhaps with a cookie, or cold with whipped cream or ice cream.

Further Note: Sometimes, I add a little honey or maple syrup to the core of the pears after soaking them well in the wine or sherry. A sprinkle of cinnamon is also nice. When I do that, I sometimes broil the tops of the pears before filling the cores and cooking them in the microwave. 

Likely Superfluous Note: Smaller quantities do better in the microwave than large ones. If you prepare more than 6-to-8 pear halves, it may be more practical to bake them - covered and with somewhat more liquid - in a 350 deg. F. oven. 

Yada-yada Note: For a great article on stove-top poaching, see http://www.davidlebovitz.com/2009/11/how-to-make-poached-pears/ After that ... enjoy!

Your friend (ha-ha), Heidi

Dear Heidi:

You finally wrote out your recipe for me and my readers! Much appreciated. I am doing well in rehab. We should get together for a wee tipple after I bust outta here. 

Your true-blue friend,

Johnny W.