Question: What Drinks Pair Well With Baked Pears with Cranberries and Walnuts?
Baked Pears with Cranberries and Walnuts from Fiona Haynes, About’s guide to Low Fat Cooking, is a simple and warm, tasty and tangy dish. The juice and fruit lend a light tartness while the warmth of the dish and earthy nuts add balance making it a lovely and satisfying finale to any meal. If one is going to wrap-up a dinner up with such elegant simplicity as this an equally memorable drink should be served with it. Here are our suggestions:
Answer:
- Cocktails Suggestions:
This delicious pear, pomegranate and cranberry dish opens up a wealth of possible cocktail pairings and these recommendations show that range. The Coffee Cocktail is not the drink it sounds like, but instead is a rich mix of brandy and ruby port. Port is a perfect pairing with the pair and brandy is an all-around compliment to fruit. On the lighter side, a chilled Ginger Sour has its own sweet, fruit bouquet in which each flavor compliments each flavor of the fruit dish. Yet another option is quite a bit different and simply named A Nice Warm Drink. This hot rum punch is filled with the flavors of the autumn and winter seasons including apple cider, brown sugar, cinnamon and spiced tea.On another note, an alternative to the dish's pomegranate juice is the luscious PAMA pomegranate liqueur.
- Wine Suggestions:
For this baked pear recipe, that is highlighted with cranberries and walnuts I'd go for a late harvest Gewurztraminer, a Moscato d'Asti like the Saracco Moscato d'Asti or a late harvest Riesling. A sparkling wine or Champagne that lies on the sweeter side would also accent this baked pear dessert, as the acidity would break up the sweetness and also highlight the fruit well. - Beer Suggestions:
The few simple ingredients of this dessert come together for a taste that is greater than the sum of its parts. It needs a beer that can do the same thing without overpowering it. For spice and tartness there is no better beer than a Belgian ale. For this dessert I choose the mighty Tripel. With moderate sour and spice notes it blends nicely with the baked pear and cranberries. The yeasty quality of the beer brings an almost bread-like character to the dish which wraps around the fruit and nuts for a very satisfying bite.
Some popular Tripels are Chimay Cinq Cents, Corsendonk Abbey Pale Ale and Allagash Triple Reserve.
