Food & Cooking Recipes Dessert & Treats Recipes Muscat Poached Pears Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Yield: 8 We layered our poached pears with cake, custard, and almonds. Ingredients 2 375-ml bottles Muscat wine ½ cup sugar 8 ripe but firm pears, such as Anjou, peeled and halved Directions 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. Rate it Print