Decorating with Sauces: Poached Pear with Wine Sorbet

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Peel the pear and core it from the blossom end, but leave the stem in. Poach it in red wine, as directed in the recipe. Cool the pear.
  2. Slice the cooled poached pear vertically, but leave the slices attached at the stem end; do not slice all the way through. Carefully fan the pear and place slightly off center on a plate.
  3. Place a sp