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Stage Celsius

Temperature controlled cooking

Spiced Red Wine Poached Pears with Celsius°Cooking™ (x2 not done)

1 hr 5 mins - Total Time
Intermediate - Difficulty
- Time of day
2 - Servings

The spices give this classic recipe a warm and aromatic twist. This recipe is great to make in advance to intensify the color and flavors. You can use white wine or rosé instead.

Spiced Red Wine Poached Pears with Celsius°Cooking™ (x2 not done)

1 hr 5 mins - Total Time
Intermediate - Difficulty
- Time of day
2 - Servings
DOWN TO RECIPE

The spices give this classic recipe a warm and aromatic twist. This recipe is great to make in advance to intensify the color and flavors. You can use white wine or rosé instead.

35 min Prep Time 30 min Cook Time 1 hr 5 mins Total Time

Choose number of servings

Ingredients

For the Bouillon

  • Parsley 5 sprigs
  • Thyme 5 sprigs
  • Bay Leaf 2
  • Black Peppercorn 1 1/2 tsp
  • White Wine 240 ml
  • Water 1680 ml
  • Garlic Clove (peeled, kept whole) 5
  • Chili Flakes 1 pinch
  • Lemon (thinly sliced) 1
  • Kosher Salt 1 tsp

For the Lobster

  • Lobster Tails (shell on) 4

For the Garlic Butter

  • Unsalted Butter (melted) 115 g
  • Chives (thinly sliced) 2 tbsp
  • Garlic Powder 1 tsp

For Garnishing

  • Lemon Wedges 4

Tools that you will need

Celsius Cooking Smart Probe

General Equipment

  • 4qt (4L) Sauce Pot
  • Fork or knife
  • Parchment paper
  • Tongs
Cooking Step

Cooking Steps Prep Cooking

Prepare the Probe

Insert the probe to the clip attached to the side of the pot making sure it doesn't touch the bottom.

BEGIN TO COOK

Measure and Add the Poaching Ingredients into the Pot

Stir to combine.

Cinnamon Sticks 2
Star Anise 2 1/2
Granulated Sugar (or superfine sugar) 125 grams
Light Brown Sugar 400 grams
Red Wine 1440 grams
Vanilla Bean (cut lengthwise) 1
Cardamom Pods 5
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Connect the Cookware

Turn the burner on and place the cookware on it. Tap the cookware twice until the Cue symbol apears on the cooktop. Select Boiling/ Cooking with Water and set the temperature to 100°C.

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1. Bring the Poaching Liquid to a Simmer

Once the temperature has been reached, simmer the broth for 5 minutes to infuse.

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2. Add and Poach the Pears

Add the lobster tails into the cooking liquid and cook for 10 minutes or to ensure the lobster is cooked through.

Bartlett Pears (peeled and kept whole) 4
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3. Remove and Cool the Pears

Turn the burner off, then transfer the pears and liquid to a bowl. Allow to cool or refrigerate overnight.

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4. Serve as Desired

For dessert, serve with ice cream and biscotti or sliced almonds. For breakfast, serve with lightly sweetened yogurt and a sprinkle of granola. You can also store the pears in the poaching liquid for up to one week.

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6. Plate and Serve the Lobster

Drizzle some of the garlic butter over each tail and serve with a wedge of lemon.

Garlic Butter(melted) as needed
Lemon Wedges as needed
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Finished cooking!

Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking! 

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