Poached Pears Recipe
Ingredients
| 4 firm ripe pears, peeled, cored (from the bottom), stems intact | ||
| Lemon juice | 3 Tablespoon | |
| 1 small strip lemon rind | ||
| Ground cloves | 1/2 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1/2 cup red wine or cranberry juice | ||
Directions
Brush pears with lemon juice and set aside.
In saucepan, place remaining juice and all other ingredients.
Cook over high heat 1 minute, then stir and cook an additional minute or until sugar is dissolved.
Stand pears in the mixture and baste them with the sauce.
A bulb baster does this job well.
Cover and simmer 12 minutes, basting every 3 minutes.
Test for doneness; pears should be tender enough to be easily pierced with a fork.
Let pears cool in their liquid, basting occasionally.
Serve chilled or at room temperature.
Nutmeg-laced whipped cream or plain yogurt can be served on the side.
In saucepan, place remaining juice and all other ingredients.
Cook over high heat 1 minute, then stir and cook an additional minute or until sugar is dissolved.
Stand pears in the mixture and baste them with the sauce.
A bulb baster does this job well.
Cover and simmer 12 minutes, basting every 3 minutes.
Test for doneness; pears should be tender enough to be easily pierced with a fork.
Let pears cool in their liquid, basting occasionally.
Serve chilled or at room temperature.
Nutmeg-laced whipped cream or plain yogurt can be served on the side.
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