These poached pears have the sweet yet spicy taste of an amaretto sour cocktail. You can eat them cold, as a sweet dessert. But they’re even better warm, as part of a savoury dish. They go especially well with red meats or game.
The amaretto sour is a mixed drink or cocktail. There is more than one cocktail with “sour” in its name, for example the pisco sour or the whiskey sour. What makes these drinks sour, is the fact that they contain lemon or lime juice. There isn’t one definitive recipe for amaretto sour but most of them contain amaretto, lemon juice, sugar and angustura bitters.
Angustura bitters is an alcoholic drink, infused with herbs and spices. Because it actually started life as medication, it’s not exactly tasty on its own. But when added to a cocktail in small amounts, it gives the drink an extra depth of flavour. I didn’t use angustura bitters in this recipe. I instead substituted it with various spices. I also added some ginger, to give these poached pears a bit of a kick.
For this recipe I used conference pears, because that’s what I had on hand. You can use whatever variety you like though. Just make sure the pears are hard and unripe. Ripe pears tend to be very soft and don’t stand up to cooking very well. Unripe pears are a lot less vulnerable.
The great thing about these amaretto sour poached pears, is that you can cook them in advance. Simply poach them and store them in the fridge. You can then warm them up when you need them. In the fridge they will easily keep for over a week, provided that you keep them in a thoroughly cleaned jar.
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