By Alan Suderman
THE ERICKSON TRIBUNE

Presents?......................Check.

Decorations?...............Check.

Dessert?.........................Oops!

With all the responsibilities of the holiday season, it’s easy to overlook  something. Have no fear: Highland Springs Chef de Cuisine Travis Wick has got you covered.

Wick says his recipe for poached pears is easy to make and will leave you with plenty of time for more important holiday activities.

“Nothing is easier than poaching fruit, and yet its simplicity is rewarding not only to the palate but to your guests as well,” Wick says.

Chef de Cuisine Travis Wick graduated with honors from Johnson & Wales University in Miami. He has lived in Japan, Spain, Italy, and Greece. He collects pre-1900 cookbooks.

Poached pears

Since this recipe depends on how many pieces of fruit you are poaching, it uses  atios and not amounts.

Peel each pear, leaving the stem intact. (It makes a great handle.)

Cut the bottom of the pear so that it will stand on its own.

Put pear in a pot that will allow you to cover with liquid and still leave about 3 inches of  pace near the top. Cover with your poaching liquid.

Ingredients (for poaching):
2 parts red wine
2 parts water
1 part sugar
1/2 cinnamon stick
1 or 2 cloves

Directions
1. Your fruits will want to float. Try laying a heavy plate on them so they stay submerged.
2. Simmer at 180° until fruit is tender enough to hold its shape without falling apart—about 20 minutes.
3. Remove fruit, cinnamon stick, and cloves, and bring liquid to a slow boil.
4. Allow to reduce by half and add a little cornstarch to help thicken. This will now be your sauce.
5. Pour sauce onto a plate, stand pear in center, and serve.