f the honey over the pears; set the reserved honey aside
ou used to saute the pears) over a medium heat, shaking
f you can't find Bosc Pears or Macoun Apples, use any
aramelized poached pears, peel and core pears; quarter lengthwise. Place pears in a
edium high heat.
Cut pears in half and scoop out
ach pear so that the pears will stand upright. Dip and
n another pan, blanch the pears for a couple of minutes
ugar; halve and core the pears and place in the water
Peel the pears and put in a medium
ust until softened.
Add pears, cranberries, syrup, juice, port, salt
br>Meanwhile, to poach pears, place pears in a large saucepan with
Place 2 cups water, sugar, wine, vanilla, cinnamon stick and orange peel in a large saucepan on high heat. Bring to a boil. Reduce heat to low and simmer 15 mins.
Place pears, upright, in syrup and continue to simmer for 10-15 mins, until just tender. Transfer pears to serving dish. Discard cinnamon stick, vanilla bean and orange peel from syrup. Pour syrup over pears to serve.
emove from heat.
Peel pears, leaving stems intact.
Cut
50 degrees.
Cut the pears in half lengthwise, remove seeds
ice of 1 lemon. Place pears in pot. Split the
issolves.
Add the peeled pears, steams on.
Simmer for
combine all ingredients except the pears. Bring to the boil.
Peel pears, leaving stem intact.
Using a small melon baller, remove stems and seeds from bottoms of pears.
In a saucepan that will accommodate pears upright, combine wine, water, sugar, cinnamon sticks, cloves, lemon zest and lemon juice.
Bring to a boil.
Add pears, cook over medium heat, maintaining a boil for 5 minutes.
Remove from heat, allow pears to cool slowly.
Baste pears occasionally with poaching liquid.
When completely cooled, chill pears.
Serve on individual dessert plates; spoon liquid over pears.
Stand the peeled and cored pears upright in a saucepan that
arge enough to hold the pears. Bring to boil. Reduce heat