Poached Pears
Ingredients
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12 Bosc pears, ripe but not overripe
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juice of 2 lemons
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6 cups dry white wine
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2 pieces lemon peel
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juice of 6 oranges
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4 whole cloves
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1 1/2 cups granulated sugar
Method
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Peel the pears leaving the stem top. Slice the bottom of the pear flat to stand the pear up. Remove, carefully, with a paring knife the core and seeds from the bottom of the pear.
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Place lemon juice, wine, peel, orange juice cloves and sugar in a large pan and bring to a boil to disolve the sugar. Add the fruit and simmer carefully for about 20-25 minutes until easily pierced with a wooden pick. They should remain whole and beautiful. Transfer the pears to a large platter or glass pan where they can cool.
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Meanwhile, take the cloves and peel out of the liquid. Reduce the liquid until a thick syrup is formed. This takes about 1 1/2 - 2 hours.
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Cool the syrup completely.
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Serve the pears, standing upright, on a plate with syrup poured over.
Notes
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