It's probably not often you'll hear this, but Rodenbach Grand Cru is the beer that got me into beer, I ordered it by accident at some "weird beer pub" as it was then called before I fell in love with beer and the beer scene in London. That "weird beer pub" is now a place that's very close to my heart, having been General Manager there for 3 years, The Crown & Anchor in Brixton.
These poached pears came about as we were preparing for a Sunday lunch service and came to the realisation that we didn't have a dessert... "What can we make... WHAT CAN WE BLOODY MAKE, DAN?". Rodenbach Grand Cru Poached Pears it was... the first portion went out, the review? "Exquisite"
See what you think.
- 4 large Pears
- 990ml Grand Cru (we used Rodenbach Grand Cru)
- 250ml Whipping Cream
- 1 teaspoon Ground Cinnamon
- 3 tablespoon Vanilla Extract
- 1 tablespoon Brown Sugar
- 100ml Milk Stout (we used Fierce Beer's Moose Mousse)
This really should be a straight forward one, unless of course, like me, you cannot be bothered to whip the cream, it's worth the arm ache, I promise.
Empty your Grand Cru into a sauce pan and bring to the boil. Whilst you're waiting for the GC (that's the Grand Cru, NOT Gemma Collins) to come to the boil, peel your pears leaving the stork in. Once you've boiling point, pop your pears in, and reduce to a simmer. Leave them to simmer for approximately 15 minutes - it really does depend on the size of your pear.
Whilst they are simmering move onto the milk stout whipped cream, whisk together your whipping cream, cinnamon, vanilla extract and brown sugar until stiff and thick. Fold in the beer, and whisk again until thick.
Remove your pears from the Grand Cru and pop on a plate with your boozy whipped cream.
VOILA, a pissed pear in less than 20 minutes.