| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Taste, Desserts, Fruit |
4 |
Servings |
INGREDIENTS
| 10 |
|
Whole star anise |
| 1 |
|
Piece lemon grass, 6" long, cut in 4 pieces |
| 1 |
|
Piece ginger, 2" long, peeled and sliced |
| 3/4 |
c |
Sugar |
| 750 |
ml |
Dry Sauvignon Blanc |
| 4 |
|
Hard Anjou pears |
| 1 |
ts |
Lemon juice |
| 4 |
|
Sprigs mint |
INSTRUCTIONS
In a medium saucepan simmer the spices, sugar, and wine for 15 minutes.
Meanwhile halve, peel and core the pears. Add the pear halves to the
infused wine and poach about 20 minutes or until just soft enough to be
easily penetrated with a toothpick.
Remove saucepan from heat and let the pears cool in the poaching liquid for
one hour. Remove the pears with a slotted spoon, cover and refrigerate.
Reduce the poaching liquid to 1/2 cup. Strain it and add it to the pears.
Chill 2 hours or overnight.
Remove the pears, drain them over the bowl and slice the wide end on the
bias. Place 2 halves on each serving plate with the stem ends touching and
press down lightly to fan them out.
Spoon 3 tablespoons of reduced liquid over each serving. Garnish the stem
ends with a sprig of mint.
>From Taste Show #TS4796
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
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