Poached pears in vanilla champagne

Yield: 4 servings

Measure Ingredient
1.00 cup sugar
1.00 cup water
1.00 \N vanilla bean
2.00 quart champagne
4.00 \N pears; peeled (up to 6)

In a sauce pot combine the sugar and water together and boil for 2 to 3 minutes thus creating a simple syrup. Split the vanilla bean in half, scraping the inside to remove the pulp. Add the champagne and vanilla to the simple syrup. Bring to a simmer and add the pears.

Poach until tender -- about 6 to 8 minutes. Remove and cool. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2267 broadcast 01-24-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-25-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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