Wine-Poached Pears
These poached pears are perfumy and have a sweet, fruity flavour from the Muscat. You can replace the wine with a nonalcoholic pear nectar if you prefer. Placing parchment paper on top helps keep the pears submerged in the syrup.
Servings: 8
Ingredients:
Wine-Poached Pears
| Nutritional Info | |
| Per serving: about | - |
| cal | 244 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 61 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 5 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit C | 15% |
| folate | 3% |
Suggested Recipes
-
8 Bartlett or bosc pears (about 3 lb/1.5 kg)
1-1/2 cups (375 mL) granulated sugar
1-1/2 cups (375 mL) Muscat or Riesling wine
3 strips (each 1 inch/2.5 cm long) lemon or orange rind
1/2 cup (125 mL) lemon juice
1 stick cinnamon
5 whole cloves
Preparation:
Peel pears; using melon baller or teaspoon, remove cores through bottoms.
In saucepan, stir together 2-1/2 cups (625 mL) water, sugar, wine, lemon rind and juice, cinnamon and cloves; bring to boil. Add pears; reduce heat to medium-low. Cover with circle of parchment paper cut to fit pan; simmer until pears are tender, 30 minutes. (Make-ahead: Let pears and syrup cool separately. Transfer to airtight container; place parchment paper directly on surface. Refrigerate for up to 2 days.)
Using slotted spoon, transfer pears to plate. In saucepan, boil syrup over high heat until reduced to 3 cups (750 mL). Divide pears among 8 dessert plates. Spoon syrup over top.
Tags:
Source
Canadian Living Magazine: November 2002
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