Behind the Recipes

Riesling Poached Pears by Divya Gugnani

PREPARATION:

1. In a medium saucepan over high heat, combine the Riesling, lemon juice and sugar, then mix until sugar dissolves.

2. Peel the pears (leaving the stem on), slice in half, then remove the core with a spoon or melon baller.

3. Place each pear half in the Riesling, then lower the heat to a simmer. Cover and cook for 15-20 minutes, or until the pears are soft can be easily pierced with a fork. Remove the pears with a slotted spoon and chill.

4. Boil the remaining poaching liquid until it reduces by half and had a syrup-like consistency, then remove from heat and bring to room temperature.

5. To serve, place a pear half on a plate and spoon about a tablespoon of the reduced liquid on top. Garnish with whipped cream, sprinkle with slivered almonds and serve.


Photo courtesy of womensday.com

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