INGREDIENTS

INSTRUCTIONS

Pare the pears, leaving stems intact.  With paring knife or vegetable
peeler, remove as much of the cores as possible from the blossom ends.
Place wine and sugar in a non-corrodible pan just large enough to hold the
pears.  Cook, stirring occasionally, over high heat until sugar is just
dissolved.  Reduce heat to medium and add pears and peppercorns.
Simmer pears, turning them occasionally, until they are tender, about 25
minutes.  Remove from heat and let them cool to room temperature, then
transfer the pears to a serving dish. Strain poaching liquid and boil until
it is reduced by half.  Cool to room temperature.
Whip the cream to soft peaks, with a little sugar if desired. Chill the
cream for a few minutes or as long as 2 hours. Pour poaching liquid over
pears and serve the whipped cream on the side.
From Susan Belsinger and Carolyn Dille's "Peppercorns Around the World"
article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg.
48.  Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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