| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce10 | 4 | servings | |
INGREDIENTS
| 4 | c | Red wine |
| 1 | c | Sugar |
| 5 | Black peppercorns | |
| 1 | Cinnamon stick | |
| 3 | Whole cloves | |
| 4 | Bartlett pears; whole, stem intact, | |
| ; and peeled | ||
| 1 | c | Sweetened whipped cream |
| 4 | Mint sprigs | |
| Powdered sugar |
INSTRUCTIONS
In a medium non-reactive sauce pot, combine the red wine, sugar, black peppercorns, cinnamon stick, and cloves. Stir to dissolve the sugar. Bring to a boil and carefully place pears into the liquid. Reduce the heat to a simmer and cook for 12 to 15 minutes, or until the pears are tender when a knife is inserted. Remove the pears and let cool. Turn the heat up and reduce the poaching liquid until 1 cup remains, and then set aside to cool. When cool, place pears into serving bowls, drizzle with the red wine syrup, top with a dollop of whipped cream, a sprig of mint, and sprinkle on some powdered sugar. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 11-07-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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