Prva tura krušaka koje sam bila kupila za poširanje nije preživjela niti razradu recepta u glavi jer smo ih prebrzo sve pojeli sirove (takve su ipak najbolje), ali s drugom smo imali više strpljenja i uspjela je zaživjeti stvarno jako ukusna zdravija verzija krušaka poširanih u bijelom vinu i začinima.
Iako se neka klasičnija verzija ovog deserta radi s puno šećera, koji se s vodom od kuhanja krušaka može ukuhati u slatki sirup, meni je uvijek bila draža manje slatka verzija u kojoj je voda od kuhanja više nalik blagom kompotu (tako ih je i mama kuhala). Ovaj blog je cijeli posvećen zdravijoj, cjelovitoj prehrani i načinu života, pa normalno da niti poširane kruške, iako u njih jednostavno moraš staviti nešto slatko, neće biti iznimka. Mislim da mi je kokosov šećer najdraži od svih "alternativnih" zaslađivača jer je cjelovit, ima ponešto mikronutrijenata u njemu i ima fini, karamelasti okus. Pa... ovako se to zdravije radi!
što/
5 krušaka srednje veličine (odaberite sortu koja nije jako mekana kada je zrela)
1 šalica slatkog do polusuhog bijelog vina
1 i 1/2 šalice vode
1/2 šalice kokosovog šećera
3 štapića cejlonskog cimeta
5 plodova zvjezdastog anisa
1 jušna žlica cijelih klinčića
komad svježeg đumbira
sok 1 limete
sok 1/2 naranče
1/2 narezane naranče s korom
kako/
Ogulite kruške, ali ostavite peteljku na njima. Ako želite, možete odrezati tanki sloj s donje strane kruške kako biste zaravnali dno; tako će biti stabilnije kod serviranja. Stavite sve sastojke osim krušaka u lonac (odaberite manji lonac, tako da kruške budu u potpunosti prekrivene tekućinom kada ih stavite kuhati). Stavite na vatru i miješajte kako bi se sav kokosov šećer otopio. Kada tekućina zavre, smanjite vatru i stavite kruške u lonac. Prekrijte ih tanjurom kako bi ostale cijelim volumenom pod vodom. Kuhajte ih oko 20 minuta, odnosno dok ne omekšaju. Maknite s vatre i ostavite da se kruške potpuno ohlade u tekućini. Tako u tekućini mogu stajati oko tjedan dana u hladnjaku, ali vjerujem da ćete ih puno prije pojesti. Možete ih poslužiti u zdjelicama s tekućinom od kuhanja, ili bez tekućine, prelivene čokoladom. Tekućinu nemojte bacati, možete ju upotrijebiti u nekom drugom receptu. Meni je bila super uz kruške, pa sam ju tako pojela. Za koju god kombinaciju se odlučili, sigurna sam da ćete uživati. Dobar tek!
[ENG]
pears poached in white wine with orange and spices
Last week I couldn't stop thinking about poached pears with chocolate that my mom used to make in the past. I love pears in all combinations - raw (my favourites of course, just like all fruits), dried, baked, poached... They are so flavourful, tender and delicious.
The first pears that I had bought for poaching ended up being eaten before I even calculated a recipe in my head (we just couldn't resist them). Luckily, we decided to be more patient with next round, and the dessert turned out really delicious.
I know that classic poached pear recipes include a lot of sugar, which is often useful to turn the delicious cooking liquid into thick, sweet syrup. I always liked a much milder version, like my mum used to make them, with less sugar and more like a pear compote. Since this blog is dedicated to healthier, nourishing food and wholesome life, I wanted my poached pears fit in this story (that also happens to be how I live). To sweeten this dessert, I used only coconut blossom sugar, in my opinion one of the most wholesome "alternative" sweeteners. It contains some micronutrients, it is not very sweet or refined, and tastes like caramel. One of my favourites for sure! So, here is how I poaches the pears the healthier way...
what/
5 middle-sized pears (choose a variery that is not very soft when ripe)
1 cup sweet to semi-dry white wine
1 + 1/2 cup water
1/2 cup coconut blossom sugar
3 ceylon cinnamon sticks
5 star anise fruits
1 tbsp cloves
a piece of fresh ginger
juice of 1 lime
juice of 1/2 orange
1/2 orange with skin, sliced
how/
Peel the pears, but leave their stalks. You can cut their bottom parts just a little bit to flatten them. Put all the ingredients except the pears into a saucepan (choose a smaller saucepan in which pears will be submerged in liquid when you add them). Put it on the heat and let the coconut sugar dissolve. Bring to a boil, put the pears inside and lower the heat. Cover the pears with a small plate so they stay completely submerged and cook through evenly. Let it simmer for 20 minites, or until the pears soften. Let the pears cool down completely while they are still in liquid. You can keep them like this in the fridge for a week or longer, but I'm sure that won't be necessary because they are too delicious not to be eaten much sooner. You can serve the pears in bowls along with cooking liquid, or take them out of the liquid and serve them with chocolate dip. Anyhow, don't discard the delicious liquid, you can use it in some other recipe. This time I ate it all with the pears and loved it like that.. Make up your own combination and enjoy this delicious treat ☆ . Bon appétit!
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