September 14, 2011
Poached pears is a simple and elegant dessert that will impress anyone who eats it. Peeled pears (stem intact) are poached in a flavorful liquid made from champagne, sugar, spices, and lemon zest. I love to serve the pears sliced lengthwise with mascarpone cheese in the middle with a drizzle of reserved syrup. If you have any leftover, store the pears whole in the poaching liquid.
Ingredients:
8 Bosc or Bartlett pears
1 bottle champagne or sparkling wine - (750 ml)
1 cup sugar
1 cinnamon stick - (3" long)
5 whole cloves
Zest from 1/2 lemon
Directions:
Peel and core pears, leaving stems intact. Cut a thin slice from bottom of each pear, forming a base for pears to stand on. Combine all ingredients in a Dutch oven or other nonreactive large pot. Bring to a simmer and then carefully add pears. Simmer for 15 minutes or until pears are tender.
Serve pears warm.
This recipe yields 8 servings.
Comments: For an elegant presentation, serve individually in teacups.
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