Chianti Poached Pears
Gorgeous, delicious and oh, so easy!
Ingredients
- 7 Whole Bosc Pears peeled, halved and cored
- 1 1/2 cups sugar
- 750 ml Chianti wine
- 2 bay leaves
- 1 teaspoon black pepper corns
- 1 fresh lemon juiced
- 2 2- inch strips of lemon peel
Instructions
- Peel your pears, leaving stems if so desired. Put the pears in a bowl of acidulated water so they do not brown. Half and core the pears, resubmerging in water as you go.
- In a large, straight-sided saute pan put the wine, lemon juice, sugar, bay leaf, lemon peel and pepper corns and bring to a boil. When the liquid is boiling drop to a simmer and add the pears. Cook covered for 15-20 minutes then remove the cover and simmer another 15-20 minutes.
- If your pears were hard you will need to simmer 45-60 minutes. Pears are done when tender and the liquid is thickened.
Notes
Serve with a puff pastry leaf, some ice cream, a drizzle of creme anglaise -- whatever suits you. The pears and reduced chianti syrup are delicious over ice cream,