I first learned to poach in culinary school. It was not my favorite type of cooking. We learned first on fish, then on chicken (yuck) and finally, on pears! As far as I was concerned, my favorite thing to poach is pears… and then maybe salmon.
Poaching should only be done on delicate foods, for instance, you wouldn’t poach a rib-eye steak. But pears are perfect. Generally, if I’m poaching pears in red wine, I will serve them with as much chocolate as possible. If they are poached in white wine however, I prefer to serve them with ice cream.
Get the recipe for my flavorful liquid here!