Poached Pears
Recipe from Devlin Wine Cellars, first shared on Web Winery in 2001. No longer trading
Original page: Wayback Machine copy
Pear halves poached in a spiced Cabernet Sauvignon syrup with orange and lemon zest and vanilla, served with a sprig of mint. From Cheryl Devlin, published in the Master Gardener cookbook of Santa Clara County.
- CourseDessert
- Original recipe byCheryl Devlin
Ingredients
Method
- Stir the sugar into the wine and water and simmer until it dissolves.
- Add the cloves, zests and vanilla and simmer for 20 minutes. Take the pan off the heat.
- Peel the pears, leaving the stems on. Halve and core them.
- Put the pears in the syrup; it should just cover them. Bring it almost to a simmer and poach, uncovered, for 10 to 15 minutes.
- Let the pears cool in the syrup for 20 minutes. Serve with a sprig of mint at the stem.
Pair with
Cabernet Sauvignon, the wine in the syrup.
Notes
- The original doesn't say how many pears; the syrup should barely cover them.
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