Muscat Poached Pears
We layered our poached pears with cake, custard, and almonds.
- Yield: Makes 8
Photography: Gentl and Hyers
Source: Martha Stewart Living, December 2000
- 2 375-ml bottles Muscat wine
- 1/2 cup sugar
- 8 ripe but firm pears, such as Anjou, peeled and halved
Combine Muscat, sugar, and 3 cups water in a wide 6-quart saucepan, and bring to a boil over high heat. Stir until sugar is dissolved. Add pear halves to liquid, and reduce heat to a low simmer. Cut a piece of parchment paper to fit just inside pan, and cover pears. Cook until pears are just barely tender, about 20 minutes. Remove from heat, and allow to cool in liquid.
Remove pears from liquid, and use a melon baller or paring knife to remove core. If preparing pears in advance, store in poaching liquid and refrigerate in an airtight container for up to 2 days.