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.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000