Friday, November 14, 2008

Poached Pears


Poached Pears in Red Wine
From How to Cook Everything by Mark Bittman
  • 4 Bosc pears, ripe but not mushy
  • 1 1/2 cups water
  • 1 1/2 cups red wine
  • 3/4 cup sugar
  • 1 lemon, sliced
  • 1 cinnamon stick

Peel pear, remove core from blossom end but leave stem on.

In medium saucepan, bring water, red wine, and sugar to boil. Turn to medium-low and add lemon, cinnamon stick, and pears. Cover and simmer until pears are very tender, at least 20 minutes.

Remove pears and continue to cook sauce, over medium-high heat, until it reduces by about half and becomes syrupy. Strain the syrup over the pears and refrigerate overnight. (Cook's note: I didn't chill and served directly. Still great.)

Serve chilled pears whole with syrup poured over them.

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