Bosc pears are excellent for poaching in this wine-poached pear recipe. They're crisp and firm even when quite ripe, and make for a delicious dessert.

Everyday Food, October 2003

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Recipe Summary

prep:
20 mins
total:
2 hrs 40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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  • Peel 4 Bosc pears, leaving stem intact. In a saucepan just large enough to hold pears on their sides, bring to a boil 4 cups water, 1 1/2 cups dry red wine, 1 1/4 cups sugar, 1 teaspoon whole black peppercorns, 1 dried bay leaf, and peel of 1 lemon.

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  • Add pears, and cover with a round piece of wax paper. Reduce heat to low; simmer gently until pears are crisp-tender when pierced with the tip of a paring knife, 10 to 15 minutes. Let cool in poaching liquid, then chill pears at least 2 hours or up to 3 days.

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