Poached Pears With Pepper and Bay Leaf

By Florence Fabricant

Total Time
1 hour
Rating
4(7)
Notes
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Featured in: FOOD; Fresh Herbs Add a Hint of the Exotic to Desserts

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Ingredients

Yield:4 servings
  • 4firm but ripe pears
  • Juice of 3 lemons
  • 2cups dry white wine
  • 1cup sugar
  • 2cups water
  • ½teaspoon black peppercorns
  • ½teaspoon pink peppercorns
  • 1bay leaf, lightly crushed
  • 3tablespoons pear eau de vie
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

421 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 89 grams carbohydrates; 8 grams dietary fiber; 72 grams sugars; 2 grams protein; 14 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel pears, cut in half vertically and remove cores. Place pears in bowl with juice of one-half lemon and enough water to cover. Set aside.

  2. Step 2

    Place remaining lemon juice in large, heavy saucepan with wine, sugar, water, peppercorns and bayleaf. Bring to boil, lower heat and simmer 20 minutes.

  3. Step 3

    Drain pears and add them. Simmer 10 to 15 minutes, until just tender. Transfer pears to bowl with slotted spoon; be sure to drain well.

  4. Step 4

    Boil down cooking liquid until about three-quarters cup, 10 minutes or so. Remove from heat, discard bay leaf; stir in eau de vie. Pour over pears; serve at room temperature.

Ratings

4 out of 5
7 user ratings
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Es

Nice spin on poached pears. I used Drambuie instead of a pear brandy.

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