Chef John Ash

Serves 8

The idea for this recipe came from my Grandmother who, being the frugal Scotch-German poor mountain woman that she was, never wasted anything. In this case, the mornings coffee which had become too strong was used to make the poaching liquid for the pears. Classically, red wine is used to poach fruits and, if you think about it, coffee has many of the same qualities as wine: Acidity, tannin and rich flavor.

I like to make the pears a couple of days ahead of time and let them rest refrigerated in the poaching liquid.  They develop an even more intense coffee flavor. You can serve them warm or chilled.  Save the poaching liquid to use again.  It eventually becomes a great syrup for ice cream.

6 cups of strong coffee

2-1/2 cups dark brown sugar

Zest and juice of 2 medium oranges

2 tablespoons chopped fresh ginger

1 3-inch cinnamon stick

8 medium firm-ripe pears, peeled and cored

3/4 teaspoon cornstarch

1/4 cup fresh orange juice

Garnish: Fresh orange segments, mint sprigs and a dollop of whipped cream or ice cream, if desired.

In a large, wide non-reactive saucepan, combine the coffee, brown sugar, zest and juice of the 2 oranges, ginger, and cinnamon stick and bring to a boil.  Lower the heat and simmer for 4 minutes.  Add the pears and return to the simmer.  Partially cover and gently simmer until the pears are cooked through and tender, about 15 minutes. Test the pears for tenderness with a toothpick.  The cooking time will vary depending on the type, maturity and size of the pear used.  When tender, remove from the heat. Strain 1 cup of the poaching liquid into a small saucepan.  Leave the pears in their liquid while making the sauce.

Dissolve the cornstarch in the orange juice and add to the small saucepan containing a cup or so of poaching liquid.  Bring to a simmer and cook stirring for 2 minutes or until lightly thickened.  Remove from the heat and set aside to cool.

Serve the pears whole or sliced and fanned in shallow bowls or on plates.  Spoon some of the sauce over and around the slices.  Garnish with 2 or 3 orange segments, mint sprigs and the whipped or ice cream. 

John Ash 2024