Poached Pears In White Wine And Ginger Sauce

By Enid Nemy

Published December 16, 1986

Total Time
30 minutes
Rating
4(44)
Comments
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Ingredients

Yield:4 servings

  • 1 cup sugar, plus 1 tablespoon

  • ½ cup water

  • 1 cup dry white wine

  • 1 teaspoon lemon rind, coarsely chopped

  • 2 tablespoons fresh ginger, cut in fine julienne strips

  • 4 pears, preferably Bosc, peeled

  • 3 tablespoons Grand Marnier

  • 1 cup whipped cream

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

85 grams carbs; 11 milligrams cholesterol; 426 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 6 grams fiber; 8 milligrams sodium; 1 gram protein; 73 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a saucepan, combine 1 cup sugar, water, white wine, lemon rind and ginger. Bring to boil, stirring to dissolve sugar.

  2. Step 2

    Add pears. Poach until tender, 15 to 20 minutes.

  3. Step 3

    Cool pears in poaching liquid. When cooled, set pears aside. Bring poaching liquid to boil and reduce to approximately Z cup. Remove ginger and reserve. Discard lemon rind.

  4. Step 4

    Add 2 tablespoons Grand Marnier and blend.

  5. Step 5

    Sweeten whipped cream with 1 tablespoon sugar and 1 tablespoon Grand Marnier.

  6. Step 6

    Place pears on four serving plates. Pour sauce over and sprinkle with reserved ginger. Serve with whipped cream mixture.

Tip

  • Chopped pistachio nuts can be sprinkled over pears. Crisp cookies make a nice accompaniment.

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Ratings

4 out of 5
44 user ratings
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Comments

BrianW

Reduced to a Z Cup?

goingtogoa.com

I've got an organic heirloom pear tree in Maine and this is the very first year in the 10 years I've lived here that it has ever borne any fruit. They resemble bosc in texture but are tiny in size which will make it difficult to skin them. I'm wondering if your recipe might work leaving the skins on?

BMT

Reduce to approximately 2/3 cup, per the article

ARiney

Add 5-6 peppercorns to poaching liquid.

BrianW

Reduced to a Z Cup?

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