Red wine poached pears
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | cup | red wine |
| 1.00 | cup | sugar |
| 5.00 | black peppercorns | |
| 1.00 | cinnamon stick | |
| 3.00 | whole cloves | |
| 4.00 | bartlett pears; whole, stem intact, | |
| 1 | ; and peeled | |
| 1.00 | cup | sweetened whipped cream |
| 4.00 | mint sprigs | |
| 1 | powdered sugar | |
Directions
In a medium non-reactive sauce pot, combine the red wine, sugar, black peppercorns, cinnamon stick, and cloves. Stir to dissolve the sugar.
Bring to a boil and carefully place pears into the liquid. Reduce the heat to a simmer and cook for 12 to 15 minutes, or until the pears are tender when a knife is inserted. Remove the pears and let cool.
Turn the heat up and reduce the poaching liquid until 1 cup remains, and then set aside to cool. When cool, place pears into serving bowls, drizzle with the red wine syrup, top with a dollop of whipped cream, a sprig of mint, and sprinkle on some powdered sugar. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-07-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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