Cooking with Beer – Pearly Wit Braised Pears

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.