Side Pannel
Pears Poached in Burgundy Syrup
Pears Poached in Burgundy Syrup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 8 sm Pears (Bosc is best); peeled
- 3 c Burgundy
- 3/4 c Sugar
- Zest of one orange
- 1 sm Cinnamon stick
- 1 Vanilla bean; split
- -lengthwise
- 6 Peppercorns
- 1 Clove
Directions
Pears can be left whole or halved or sliced. Pour the wine in a pot large
enough to hold all the pears. Add the sugar, orange zest, cinnamon stick,
and the vanilla bean. Tie up the peppercorns and the clove in a little
piece of cheesecloth and add it to the pot. Bring to a boil and simmer for
5 minutes. Place the pears in the syrup and simmer gently until pears test
soft. Allow pears to cool in their syrup.
Serve warm, cold, or at room temperature. Spoon syrup over the served
pears.
NOTES : For an interesting variation, add 1 teaspoon of balsamic vinegar to
the poaching liquid.
enough to hold all the pears. Add the sugar, orange zest, cinnamon stick,
and the vanilla bean. Tie up the peppercorns and the clove in a little
piece of cheesecloth and add it to the pot. Bring to a boil and simmer for
5 minutes. Place the pears in the syrup and simmer gently until pears test
soft. Allow pears to cool in their syrup.
Serve warm, cold, or at room temperature. Spoon syrup over the served
pears.
NOTES : For an interesting variation, add 1 teaspoon of balsamic vinegar to
the poaching liquid.
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