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For the Holiday season, enjoy these delicious poached pears cooked in Pearly Wit- our Country-style witbier. Cheers, and Happy Holidays to you and yours!


Witbier-poached pear with coriander, orange, and walnuts
4 Bosc pears
1 can Pearly Wit
1 Tbsp coriander
Peel of 1/2 orange (being careful to avoid pith)
2 Tbsp honey
1 cup walnuts, toasted
Maldon salt
Core and peel the pears, leaving the stems attached. Pour the beer into a high-sided sauce pot and add 1/2 cup water. You only want enough liquid to just barely cover the pears.
Bring the poaching liquid just to a boil, then reduce heat to low and add the coriander, orange peel, and honey, then the pears one at a time. Poach at a gentle simmer for 20 – 40 minutes or until easily pierced. Remove the pears from the poaching liquid and reserve.
Reduce the braising liquid by 3/4, then add the toasted walnuts with more honey to taste if desired and simmer for 5 – 7 minutes.
Serve the pears whole with sauce and nuts poured on top. Finish with Maldon salt.
Recipe courtesy of Sophie Cranin