我的紅酒煮梨食譜 My Poached Pear Recipe
早前我為朋友聚會製作了紅酒煮梨，友人說：「這比我在餐廳吃的還好吃！」很令人鼓舞的讚美呢！讓我分享一下這道受人歡迎的甜品的故事和食譜。
食譜
我的紅酒煮梨是一道融合了多種風味的甜品，用料簡單但味道迷人。這裏是製作6個梨所需的材料：
- 啤梨：6個
- 紅酒：1瓶
- 冰糖：1/4杯
- 聖誕熱紅酒香料：丁香、香果和肉豆蔻的混合
- 八角：2粒
- 肉桂棒：1根
- 黑胡椒粒：5-6顆
- 話梅：這是讓這個食譜與眾不同的秘密材料，3-4顆
起源
這個食譜是我在香港生活的時候發明的。有一天，我在櫥櫃裡發現了一包話梅，靈機一動，覺得它們可能會為傳統的紅酒煮梨帶來特別風味，一試之下，立刻愛上了這個食譜！啟發我有這個想法的，是香港一個經典搭配；我們喜愛把話梅浸在溫熱的花雕酒去喝。
製作步驟
- 結合食材：在一個大鍋裡，倒入紅酒，加入冰糖、聖誕熱紅酒香料、八角、肉桂棒、完粒黑胡椒、話梅。
- 煮梨：啤梨去皮。輕輕放入紅酒混合物中。煮沸後轉小火慢煮。讓啤梨在酒和香料中煮至軟身、入味。這通常需要約20-30分鐘。
- 靜置：啤梨變軟後，關火留在汁液中冷卻。這樣味道會更濃郁。
- 享用：我喜歡配上一勺mascarpone芝士來享用這道甜品，這是我從西式食譜中學到的。那次聚會中，朋友們對這種搭配十分欣賞。
文化融合
這個食譜真箇是一種文化融合：一個西方經典甜點，加入香港風味的話梅，味道配合得天衣無縫，而mascarpone 則為這道甜品帶來獨特的質感。
下次當你想尋找一道既雅緻又窩心的甜點時，不妨試試我的紅酒煮梨食譜。你可能也會說：「它比我在餐廳吃的還要好！」
A while back, I made poached pears for a gathering with friends. To my delight, my friend commented, “This is better than the ones I’ve had in restaurants!” What a compliment! Let me share the story and recipe behind this unique dessert that has impressed many.
The Recipe
My poached pears are a delightful combination of flavours, using ingredients that bring out the best in each other. Here’s what you’ll need for making 6 pears:
- Pears: 6 pieces
- Red Wine: 1 bottle
- Rock Sugar: 1/4 cup
- Mulled Wine Spices: a mix of cloves, allspice, and nutmeg
- Star Anise: 2 pieces
- Cinnamon Stick: 1 stick
- Peppercorns: 5-6 pieces
- Preserved Sour Plums: The secret ingredient that makes this recipe unique, 3-4 pieces
The Origin
This recipe has its roots in my time living in Hong Kong. One day, I found a bag of preserved sour plums in my cupboard and thought they might add an interesting twist to the traditional poached pear recipe. I tried it and immediately loved the result. The idea was inspired by a popular Hong Kong combination: warm Hua Diu wine served with preserved sour plums.
Preparation
- Combine the Ingredients: In a large pot, pour in the red wine and add rock sugar, mulled wine spices, star anise, cinnamon stick, whole black pepper, and preserved sour plums.
- Poach the Pears: Peel the pears. Place them gently into the wine mixture. Bring to a boil, then reduce to a simmer. Let the pears cook until they are tender and infused with the wine and spices. This usually takes about 20-30 minutes.
- Let them Rest: Once the pears are tender, turn off the heat and let them cool in the liquid. This allows the flavours to deepen.
- Serve: I like to serve these poached pears with a dollop of mascarpone, an idea I picked up from a Western recipe, and my friends were impressed by this combination.
A Fusion of Cultures
This recipe is a true cultural crossover, combining a classic Western dessert with a touch of Hong Kong flavour. The preserved sour plums add a unique tartness that beautifully complements the sweetness of the pears and the richness of the wine. The addition of mascarpone brings a creamy texture that balances the dish perfectly.
So, next time you’re looking for a dessert that’s both sophisticated and comforting, give my poached pear recipe a try. You might just find it better than the ones you’ve had in restaurants!
