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Pears Poached In Red Wine

Italian.Chef's picture
  Ripe pears 8 (Firm Ones)
  Dry red wine 4 Cup (64 tbs)
  Marsala wine 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Grated lemon zest 1
  Lemon 1 , juiced

Peel pears leaving stems attached.
Flatten the pear bottoms by cutting off a thin slice from each.
Stand pears close together in a large saucepan or casserole.
Add red wine, Marsala or sherry, 1/2 cup sugar and lemon zest.
Bring to a boil.
Reduce heat to medium and cover pan.
Cook pears 25 to 30 minutes or until tender, basting several times during cooking.
Place pears in a glass bowl or platter.
Let stand at room temperature until ready to serve.
Add 1/4 cup sugar and lemon juice to liquid in pan.
Boil until it has the consistency of syrup, 15 to 20 minutes.

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