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Monday, March 27, 2017

Pears Poached in Beaujolais







Martha Rose Shulman  
  Time 30 minutes 
 Yield Serves six 

This is a beautiful dessert. The pears are very gently poached for just 10 minutes in red wine that is infused with peppercorns and cinnamon. Then they cool in the wine. The color is particularly striking, as the pears remain translucent and white on the inside but are infused with red wine on the surface.
Featured in: Lighter Thanksgiving Desserts.

Ingredients
6 firm but ripe pears, such as Comice or Bartlett
 Juice of 1/2 lemon
1 bottle Beaujolais or other fruity red wine
½ cup mild flavored honey, such as clover
2 tablespoons peppercorns
1 cinnamon stick

Preparation
1. Fill a bowl with water, and add the lemon juice. Peel the pears, taking care to leave the stem intact, and place in the bowl of water.
2. Tie the peppercorns and cinnamon stick into a cheesecloth pouch, and place in a large saucepan. Add the wine and honey, and bring to a gentle simmer. Simmer 10 minutes. Drain the pears and carefully add to the wine. Simmer very gently for 10 minutes, then remove from the heat and allow the pears to cool in the liquid. Discard the cheesecloth bag.
3. Place the pears in serving dishes. Return the wine to the saucepan, and bring to a boil. Reduce by half of its volume. Spoon over the pears. Serve warm, room temperature or chilled.

Advance preparation: These hold well for several hours. Martha Rose Shulman can be reached at martha-rose-shulman.com.

Nutritional information per serving
228 calories; 53 grams carbohydrates; 6 grams dietary fiber; 5 milligrams sodium; 1 gram protein

http://cooking.nytimes.com/recipes/1014037-pears-poached-in-beaujolais

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