nd split pods to the poaching liquid. Pour in sugar.
Peel pears and remove core from bottom
eat til honey dissolves & add pears.
Cover mixture & reduce heat
arnier Custard Sauce.
For pears: Squeeze juice from 1 1
br>Meanwhile, to poach pears, place pears in a large saucepan with
Peel pears and leave stem intact. In
Trim flat the bottoms of pears, and stand them upright in
melon baller.
Add pears to saucepan; reduce heat to
Peel and quarter pears; remove cores.
Combine apple juice, red wine and ginger in medium saucepan.
Place pears in poaching liquid.
Bring to boil; reduce to simmer and cover.
Cook about 15 minutes or until pears are tender.
Remove pears and set aside. Continue to cook, poaching liquid until thickened slightly to form a thin sauce (about 10 minutes).
Return pears to sauce, turning to coat thoroughly.
Place in serving dishes, spooning the sauce over the pears.
he stems intact, peel the pears.
In a large non
et.
To make poached pears, combine sugar and 5 cups
essel.
For the poached pears, bring wine, 2 cups water
ield: 1 quart.
POACHED PEARS:
In a 4-quart
about 10 minutes.
Peel pears, leaving stem intact. Slice 1
ssemble.
TO MAKE POACHED PEARS: Peel pears, and place in a
arge enough to hold the pears standing upright. Heat gently, stirring
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.
ridge.
Remove the pears from the poaching liquid and leave to
o hold everything, including the pears.
Set over a medium
ll the ingredients except the pears and cream into a heatproof