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Tuesday, April 22, 2008

Poached Pears - Recipe for April 13

Pears Poached in White Wine

Like the apple, there are countless varieties of pears. We are usually offered four or five varieties in most supermarkets to choose from so use the pear you like the best for baking or eating. Make sure you use ripe (but not mushy) pears for this recipe. Pears will ripen on the counter, so you can buy them green a few days ahead.

Poached pears in white wine is a delicious, light classic. It is definitely considered to be a wonderful Easter-time dessert for Ukrainians.

4 firm ripe pears
1 1/2 cups white wine*
2 tbsp red currant jelly
3/4 cup sugar or honey
2 tbsp lemon juice
2 whole cloves

1. Pare the pears, leaving the stems attached. Use a melon baller to remove the core from the blossom end. Set aside.
2. Combine remaining ingredients and add to a pot large enough to fit four standing pears. Bring to a boil over medium-low heat.
3. Add the pears, cover and simmer about 20 minutes, or until pears are tender. (Use a skewer to test.)
4. Remove pears and place on a serving plate or in a bowl. Continue to boil the sauce over medium-high heat until it is thick and becomes syrupy.
5. Pour the syrup over the pears and thoroughly chill.
6. Garnish with a dollop of sweetened whipped cream.

Serves 4.

*Make sure to use a good wine for this recipe, one that you would enjoy drinking.

Try it ... It's Ukrainian!

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