| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Dry red wine |
| 2/3 |
c |
Ruby Port |
| 1 1/2 |
c |
Water |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Honey |
|
|
Five; (3-inch) strips of |
|
|
; orange zest, |
|
|
; removed with a |
|
|
; vegetable peeler |
| 4 |
|
Cloves |
| 8 |
|
Firm-ripe pears; preferably Anjou or |
|
|
; Bartlett (about 3 |
|
|
; pounds) |
|
|
Lemon curd mousse as an accompaniment |
INSTRUCTIONS
In a large heavy saucepan simmer the wine, the Port, and the water with the
sugar, the honey, the zest, and the cloves, stirring, until the sugar is
dissolved and add the pears, peeled, halved, and cored. Simmer the pears,
covered, turning them occasionally, for 10 to 15 minutes, or until they are
tender, transfer them and the zest with a slotted spoon to a shallow bowl
or serving dish, and boil the poaching liquid until it is reduced to about
1 1/2 cups. Let the poaching liquid cool, pour it over the pears, and chill
the mixture, covered, until it is cold. The poached pears may be made 2
days in advance and kept covered and chilled. Serve the poached pears with
the lemon curd mousse.
Serves 8.
Gourmet September 1993
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Converted by MM_Buster v2.0l.
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