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White Wine Poached Pears Wrapped in Dough

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Servings: 8 pears
Author: Lorena Salinas from Cravings Journal


For the white wine poached pears

  • 6 pears
  • 1 bottle white wine I used Sauvignon Blanc. You can also not use wine and poach in water with the aromatics.
  • 2 cinnamon sticks
  • 6 cloves
  • 200 g granulated sugar
  • Zest from 1 lemon
  • You can also include star anise, orange zest, vanilla, etc. Get creative with what you have at home.

For the dough

  • 250 g all-purpose flour
  • 2 tsp salt
  • 5 tbsp water
  • 4 tbsp vegetable oil
  • 4 tbsp granulated sugar

To paint the dough

  • 1 egg
  • 1 tbsp water


For the poached pears

  • Peel the pears and place them in a large pot with the white wine, cinnamon, cloves, sugar and lemon zest. You also want to add enough water to cover the pears.
  • Cook them over medium heat with the lid on until they're soft. The time it takes depends on how ripe the pears are. It can be between 10 and 40 minutes. Check every 10 minutes to make sure you're not over-cooking them. You should be able to poke the pears with a knife with ease.
  • Remove the pears from the pot and make the liquid boil over high heat without the lid on. Stop the cooking when the bubbles start to go up the sides of the pot. Make sure you don't burn it! Pass the liquid through a colander or sieve and let it cool down completely. You will notice that as it cools down it will turn syrupy. If you missed the mark and it's too thick, you can warm it up (you can use the microwave) and add a bit of water.

For the dough

  • Mix all the ingredients until fully incorporated. Wrap it up and let it rest in the fridge for 30 minutes.
  • Roll out a section of the dough using a rolling pin until it's about 5mm thick. Pass it throgh the Pasta Roller Attachment on thickness 1. Repeat on thickensses 2 and 3. Alternatively, you can use a rolling pin to take it to 2mm thick. Cut the dough in 5mm strips. Repeat the process until you use up all your dough.
  • Wrap the pears (cooled to room temperature) in the dough strips. Paint them with the mix of egg and water.
  • Bake in a preheated oven at 180°C / 350°F for 1h-1h20min or until the dough is golden.
  • Serve the pears warm or cold with the sauce.
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