| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Taste4 | 1 | servings | ||
INGREDIENTS
| 2 1/4 | c | Merlot |
| 1/3 | c | Plus 1 tablespoon sugar |
| 3 | Bosc pears; peeled, with stems | |
| ; left on, halved and | ||
| ; cored |
INSTRUCTIONS
Bring the wine and sugar to a simmer in a wide nonreactive saute pan; stir to dissolve the sugar. Gently slip the pear halves in the syrup. Cover and poach them gently over low heat until tender, 10 to 20 minutes, depending on the pears. Remove the pears with a slotted spoon; arrange in a layer on a plate. Boil the poaching liquid over high heat until lightly syrupy, about 10 minutes or slightly longer. Remove from the heat and set aside. To serve, rewarm the pears in the Merlot syrup. Run the tip of the knife around each ramekin of cream; unmold onto a serving plate. Gently place a warm pear next to each cold cream. Make 4 or 5 lengthwise cuts in each pear half, leaving the pear joined at the stem end. Spoon some of the warm syrup over and around the pear and serve immediately. Yield: 6 servings Recommended Wine: Moscato D'Asti, Bricco Quaglia 1994 Converted by MC_Buster. Recipe by: TASTE SHOW #TS4808 Converted by MM_Buster v2.0l.
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