Mulled Poached Pears
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It is important to start with a lot of liquid for the pears to turn a beautiful ruby red.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 242 |
| pro | 1 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 59 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 9 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit C | 12% |
| folate | 6% |
Suggested Recipes
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3 cups (750 mL) dry red wine
1-1/2 cups (375 mL) water
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) lemon juice
6 Bartlett or anjou pears
Spice Bag:
2 each slices gingerroot and strips lemon rind
2 cinnamon sticks, halved
1/2 tsp (2 mL) each peppercorns and whole cloves
Preparation:
Spice Bag: In cheesecloth square, tie together ginger, lemon rind, cinnamon, peppercorns and cloves.
In large deep saucepan, bring wine, water, sugar, lemon juice and spice bag to boil over medium heat. Reduce heat to low; simmer for 5 minutes.
Meanwhile, peel pears, leaving stems intact. Using melon baller and working from bottom, remove core. Add pears to wine mixture. Cover with parchment-paper circle and lid; simmer, basting occasionally, until tender but still firm, 15 to 25 minutes. Remove pears to shallow dish. Discard spice bag.
Boil liquid over medium-high heat until about 3/4 cup (175 mL), 25 minutes. Pour over pears. Refrigerate until chilled, 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)
In large deep saucepan, bring wine, water, sugar, lemon juice and spice bag to boil over medium heat. Reduce heat to low; simmer for 5 minutes.
Meanwhile, peel pears, leaving stems intact. Using melon baller and working from bottom, remove core. Add pears to wine mixture. Cover with parchment-paper circle and lid; simmer, basting occasionally, until tender but still firm, 15 to 25 minutes. Remove pears to shallow dish. Discard spice bag.
Boil liquid over medium-high heat until about 3/4 cup (175 mL), 25 minutes. Pour over pears. Refrigerate until chilled, 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)
Tags:
Source
Canadian Living Magazine: October 2008
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