eat til honey dissolves & add pears.
Cover mixture & reduce heat
Place wine, 1/2 cup water, sugar, ginger and spices in a medium saucepan on low heat. Stir for 2-3 mins until sugar dissolves.
Add pears. Bring to a boil. Reduce heat to low; simmer for 20-25 mins or until pears are tender when tested with a skewer. Cool in syrup.
Remove pears and strain syrup. Return syrup to saucepan. Return to a boil on medium heat. Reduce heat to low; simmer for 10-15 mins until reduced to 3/4 cup.
Drizzle pears with syrup. Serve with vanilla ice cream.
side.
Peel and core pears; cut pears in half lenghtwise.
n acidulated water.
Drain pears; pat dry with paper toweling
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.
Place the coffee in a pan large enough to hold the pears snugly with the sugar and cinnamon and heat gently.
Carefully peel the pears, leaving the stalks intact.
Poach in the sweetened coffee for 20 minutes, turning occasionally.
Turn off the heat, stir in the rum and allow the pears to cool in the coffee mixture.
Transfer to a bowl and chill until ready to serve.
Toserve, place the pear in a pretty, shallow glass dish or bowl and spoon over the coffee syrup.
semble.
TO MAKE POACHED PEARS: Peel pears, and place in a
Combine the water, red wine, lemon juice, sugar and spices in a medium saucepan and bring to a boil.
Reduce heat and simmer gently for 5 minutes.
Place the pears in an ovenproof dish and pour the syrup over them.
Poach at 150\u00b0C (300\u00b0F) for 20 - 25 minutes or until tender.
Pour a small amount of the syrup in the bottom of dessert dishes and place the pears on top.
Serve with whipped cream.
eat for 30 minute add pears and onion and leave to
Peel pears and remove core from bottom
bowl.
Peel the pears and quarter them lenghtwise. Core
Peel pears.
Core pears from bottom, leaving stems attached.
Place pears upright
arge enough to hold the pears. Bring to boil. Reduce heat
arge enough to hold the pears upright in a single layer
Place the pears in a large saucepan and pour apple juice in to cover the pears.
Add vanilla bean and bring the pears to a simmer over medium heat. Simmer until tender, being careful not to burn.
Allow pears to cool, then serve in the center of a dessert plate. Spoon sauce over the pears, then sprinkle with cinnamon powder and garnish with a sprig of mint.
Enjoy!
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.
Cut pears in half vertically. Gently cut
ndividual dessert plates, topped with the whipped cream and caramelized pears.
et aside.
Peel the pears, cut in half lengthwise and
arnier Custard Sauce.
For pears: Squeeze juice from 1 1