Cookbook Profile

Poached Pears in Red Wine



To core whole pears
1. Remove the core from the bottom of the pear with a nonswivel peeler, a corer, or a paring knife.



To poach pears
2. Pour red wine over to completely cover cored and peeled pears in a saucepan and sprinkle generously with sugar.



3. Poach at a bare simmer until the pears are easily penetrated with a paring knife.



4. Drain the pears and reduce the poaching liquid until it is the consistency of thin syrup. Cut the pears in half and slice each half into a fan shape.



5. Serve hot or cold in shallow bowls, spooning the sauce around.


Buy the Book!


Essentials of Cooking
By James Peterson
Artisan, December 1999
Hardcover, $40.00
300 pages, more than 1100 photographs
ISBN: 1-57965-120-8
Recipe reprinted by permission.


Essentials of Cooking



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This page created February 2000