Nashi poached in plum wine

Nashi poached in plum wine

From
Izakaya
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
750ml umeshu
230g caster sugar
1 vanilla bean
1 tablespoon lemon juice
4 nashi

Method

  1. Combine the umeshu and sugar in a saucepan. Rub the vanilla bean between the palms of your hands to soften. Use a small, sharp knife to cut the bean down the centre and scrape the vanilla seeds directly into the saucepan. Bring the mixture to the boil over medium–high heat, then reduce the heat and leave to simmer while you prepare the nashi.
  2. Fill a bowl with cold water and add the lemon juice. Peel the nashi, slice in half and remove any seeds. Put the nashi in the lemon water as you go to prevent discolouring.
  3. Drain the nashi and add to the poaching liquid. Simmer for about 15–20 minutes, or until the nashi are tender. Allow to cool a little in the poaching liquid before serving.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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