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Cookbook

 

Poached Pears in Red Wine

 

fruit

To core whole pears
1. Remove the core from the bottom of the pear with a nonswivel peeler, a corer, or a paring knife.

 
 

fruit

To poach pears
2. Pour red wine over to completely cover cored and peeled pears in a saucepan and sprinkle generously with sugar.

 
 

fruit

3. Poach at a bare simmer until the pears are easily penetrated with a paring knife.

 
 

fruit

4. Drain the pears and reduce the poaching liquid until it is the consistency of thin syrup. Cut the pears in half and slice each half into a fan shape.

 
 

fruit

5. Serve hot or cold in shallow bowls, spooning the sauce around.

 
 

Buy the Book!

 

Essentials of Cooking
By James Peterson
Artisan, December 1999
Hardcover, $40.00
300 pages, more than 1100 photographs
ISBN: 1-57965-120-8
Recipe reprinted by permission.

 

Essentials of Cooking

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This page created February 2000


 

 
 

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