Intro: Wine is heavily influential in French cooking and all the entrées that I have gone over (in these blogs) has wine in them in one form or another. However, the influence of wine doesn't stop with the entrées- it extends to plenty of other courses, including our focus this week, the Poached Pear Appetizer. The upcoming dish uses 2 types of wine, red and white, and they are both used to flavor and color the dish through the process of poaching. Use any type of table wines for this dish but please do not use wines that you would not drink or serve.
The Poached Pear Appetizer in four steps
1) Poach your pears. In separate pots, combine your two red and white wine poaching liquids and add your peeled and cored pears. Bring them to a simmer and poach them until they are soft but keep their shape.
Poached Pears being removed from the stove
2) Make your red wine reduction. Take the red wine pear poaching liquid and reduce it until thickened.
Reduced red wine
3) Make your thyme dressing. Whip together your thyme dressing and dress your greens.