Francisco Migoya

Caramel-Poached Seckel Pear

Preparation info
  • Yield:

    2.89 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Sugar 2 kg 4 lb 6.4 oz 70.18%

Method

  1. Combine the sugar and the water in a 3.78-L/4-qt sauce pot. Cook over high heat until the sugar turns amber brown, 180°C/360°F. Meanwhile, bring the pear cider to a simmer.