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Wednesday, January 11, 2006

Poached Pears

Poached Pear with Port and Honey

This elegant dessert is simple to make. Core the pears with a melon baller and peel with a vegetable peeler.

Bake pears at 350F for up to 1 hour in 1 cup of dry red wine, 1/4 cup of port, 3 tbs honey, a few sprigs of thyme and cracked pepper. Baste poaching liquid over pears periodically. Serve hot or cold with a sprig of thyme, creme fraiche, ice cream or whipping cream.


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