Poached Pears With Pepper and Bay Leaf
Published November 12, 1994
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
4 firm but ripe pears
Juice of 3 lemons
2 cups dry white wine
1 cup sugar
2 cups water
½ teaspoon black peppercorns
½ teaspoon pink peppercorns
1 bay leaf, lightly crushed
3 tablespoons pear eau de vie
Nutritional analysis per serving (4 servings)
89 grams carbs; 421 calories; 8 grams fiber; 14 milligrams sodium; 2 grams protein; 72 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
- Step 1
Peel pears, cut in half vertically and remove cores. Place pears in bowl with juice of one-half lemon and enough water to cover. Set aside.
- Step 2
Place remaining lemon juice in large, heavy saucepan with wine, sugar, water, peppercorns and bayleaf. Bring to boil, lower heat and simmer 20 minutes.
- Step 3
Drain pears and add them. Simmer 10 to 15 minutes, until just tender. Transfer pears to bowl with slotted spoon; be sure to drain well.
- Step 4
Boil down cooking liquid until about three-quarters cup, 10 minutes or so. Remove from heat, discard bay leaf; stir in eau de vie. Pour over pears; serve at room temperature.
Private Notes
Comments
Nice spin on poached pears. I used Drambuie instead of a pear brandy.