Pears Poached In Beaumes-De-Venise And Honey

Name: Pears Poached In Beaumes-De-Venise And Honey
Total time: 1 h 15 min
Yield: Six servings
Cuisine: french
Ingredients: 1 375-millileter bottle Muscat de Beaumes-de-Venise; 1 1/2 cups water; 1/2 cup honey; 2 pounds firm, ripe pears, preferably Bartlett or Bosc

By Molly O'Neill

Total Time: 1 hour 15 minutes, plus overnight refrigeration
Rating: (0)
Comments: Read comments

Featured in: FOOD; Ripe for Dessert

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Ingredients

Yield:Six servings

1375-millileter bottle Muscat de Beaumes-de-Venise
1½cups water
½cup honey
2pounds firm, ripe pears, preferably Bartlett or Bosc

Ingredient Substitution Guide

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Preparation

Step 1
Combine the Muscat, water and honey in a large noncorroding saucepan. Bring to a simmer over medium heat. Meanwhile, peel the pears neatly with a vegetable peeler, keeping the stem but removing the blossom end. Drop each pear into the simmering liquid as you peel it. Lay a piece of parchment paper directly on the pears to keep them moist.
Step 2
Lower heat so that the liquid is just under a simmer. Cook until the pears are barely tender when tested with a knife in the blossom-end side, about 30 to 40 minutes, depending on the size of the pears.
Step 3
Remove the pears and cool in a container in a single layer. Increase heat and simmer the cooking liquid until reduced to about three quarters of its original volume, about 20 minutes. Cool separately from the pears. When pears and syrup are both cool, combine and refrigerate until cold, preferably overnight. Serve with creme fraiche and crisp cookies.