Colleen Watson-Turner
Red Calf Studio
poached anjou pears
wine sauce

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D'Anjou Pears Prior To Poaching

D'Anjou Pears Prior To Poaching
D'Anjou pears, peeled and ready for poaching in 2 cups of dry red wine, a little sugar, 1/2 cup of orange juice, a long strip of orange zest, 3 cloves, and a cinnamon stick. Poach the pears for twenty minutes, turning them regularly so they are immersed in the wine. Remove from the wine sauce and put them in the fridge to cool. Discard the orange rind, the cinnamon stick, and the cloves. Add a little more sugar to the wine sauce and reduce it on low heat. It should be syrupy. Serve with a little whipped cream or mascarpone.

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© Colleen Watson-Turner. All rights reserved.