Make it today or wait until tomorrow?
For cookbook club luncheon tomorrow, I’m making pears poached in red wine and stuffed with Gogonzola dolce (photo of recipe below). I’m amending the recipe. The pears will be cut in half before being cooked. It’s a multi-course luncheon. By the time we get to dessert, we want just a bite which is why I’m only serving pear halves.
I did a test run today. It took about an hour to bring the liquid to a boil and then cook the pears to the right degree of doneness. I’m thinking it will take me another 30 minutes to peel and core the pears. Then an additional 30 minutes to reduce the poaching liquid to a syrup. Stuffing and plating the pears will probably take another 15 minutes.
Two hours and fifteen minutes is certainly doable tomorrow before the luncheon. However, I prefer to do as much ahead as I can. Would you do it tomorrow or would you poach the pears and reduce the liquid today, then finish up with the stuffing and plating tomorrow. Obviously, if I poach and reduce today. I would then refrigerate until tomorrow. The pears are served at room temp either way.
Comments (14)
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- 3 years agolast modified: 3 years ago
- 3 years ago
- 3 years ago
Follow-up: Everything worked out and the dessert was well received. I refrigerated the pears and the sauce when they cooled. The morning of the luncheon, I made balls of gorgonzola rolled in chopped, toasted pecans. Assembled the components when I got to the hostess’ house. I had to microwave the syrup just a bit to make it pourable (probably should have added about 1 Tblsp of water to the 1 cup of syrup I had).
I wish they had been prettier, but they were enjoyed nevertheless.
- 3 years agolast modified: 3 years ago
- 3 years ago
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