Poached Pears in Apple Jelly
Top Rated Recipe
Key Details:
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prep time: 2 hours 15 minutes
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Cook time: 15 minutes
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Difficulty Level: Moderate
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Course: Dessert
Cuisine: Gujarati
Key Ingredients:
Pears
Sugar
Vinegar
Apple juice
Neutral fruit jelly
Dried red chilli
Rosemary sprig
About Poached Pears in Apple Jelly
Table of Contents
What a combination
of pears and apples – just too good
- Poached pears
- Pears, peeled and cut into medium cubes 4
- Sugar 4 tsps
- Vinegar 4 tsps
Step 1. To make poached pears, heat 2 cups water in a non-stick pan, add sugar, vinegar and pears and poach for 2-3 minutes. Drain and keep the pear cubes in a bowl and let them cool down to room temperature.
Step 2. Heat apple juice in another non-stick pan, add neutral jelly and sugar mix well. When the mixture comes to a boil, take the pan off the heat and set aside to cool down to room temperature.
Read MoreIngredients
- Poached pears
- Pears, peeled and cut into medium cubes 4
- Sugar 4 tsps
- Vinegar 4 tsps
- Apple jelly
- Apple juice 2 cups
- Neutral fruit jelly 20 tsps
- Sugar (optional) 8 tsps
- To serve
- Dried red chillies 2
- Fresh rosemary sprigs 2
How to Make Poached Pears in Apple Jelly (Stepwise Photos)
Method
- To make poached pears, heat 2 cups water in a non-stick pan, add sugar, vinegar and pears and poach for 2-3 minutes. Drain and keep the pear cubes in a bowl and let them cool down to room temperature.
- Heat apple juice in another non-stick pan, add neutral jelly and sugar mix well. When the mixture comes to a boil, take the pan off the heat and set aside to cool down to room temperature.
- Finely chop dried red chillies and rosemary sprigs and divide them equally between 4 serving glasses. Divide the poached pears equally between the glasses and pour the apple jelly over them. Keep the glasses in the refrigerator to set.
- Serve chilled.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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