Sharon's Recipes

February: Poached Pears

One of my favorite winter desserts is poached pears with pound cake. No frosting, just the rich delicate cake and the red colored pears in their syrup. A beautiful presentation on a cake stand with the bowl of pears beside it. I make my own pound cake but if you are in a rush there is always Sara Lee!

Ingredients:

5 lbs of Bosc pears
1 lemon, squeeze for the juice
3 cups of Zinfandel, rosy or red
1.5 cups of sugar
1.5 cups of water
6 black peppercorns
2 cinnamon sticks

Peal pears and cut into quarters or eighths. Drop in a bowl of water with the lemon juice while you prepare the rest.

Bring the wine, sugar, water, peppercorns and cinnamon to boil in a wide pot.

Let that boil for a few minutes. Drain the pears and add to the boiling liquid. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool. Store the pears in their liquid in a covered bowl in the fridge. They absorb more color as they sit.

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