""It's a fortified wine and so therefore it has a lot of flavor." Chef Michael White emphasizes the richness of vermouth as a poaching liquid for pears."
""I would do that with torrone or gelato," he said, suggesting that serving poached pears with light and sweet accompaniments can balance the strong flavors of vermouth."
""Having a pear that is not as mature, if you will, is a simple way to make sure that it's firm when you slice it," White advises on selecting pears for poaching."
""It'd be really intense, that's for sure," he noted, referring to the option of poaching pears directly in straight vermouth."
Pears are versatile and can be poached in various liquids, with vermouth being a flavorful option. Chef Michael White recommends using fortified vermouth for poaching, suggesting it can be used straight for an intense flavor. To enhance the dish, adding sweet elements like orange or honey is beneficial. For a unique twist, sweet vermouth can be combined with gin and Campari. White advises using less ripe pears for better texture when poaching, ensuring they remain firm for presentation.
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