Poached pears with pepper
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Poached pears with pepper
  Pears    Pepper  
Last updated 6/12/2012 1:18:23 AM. Recipe ID 49217. Report a problem with this recipe.
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      Title: Poached pears with pepper
 Categories: Desserts, Fruits
      Yield: 6 Servings
 
      6 sm Firm-ripe pears; abt. 2 lbs.
           -- preferably Comice or
           -- Anjou
    750 ml Bottle dry red wine
    1/3 c  Sugar
      2 ts Black or white peppercorns
    1/2 pt Whipping cream
 
  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.
 




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Recipe ID 49217 (Apr 03, 2005)

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