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Kitchen Notebook

December 21, 2015

Red Wine Poached Bosc Pear

30 Mins

Peel a few Bosc pears, but keep the stems on. Poach until tender, about 25 minutes, in a mixture of 1 bottle dry red wine and a 1/4 cup sugar in a covered pan. Add any aromatics you may have at hand. We suggest cinnamon sticks, whole cloves, star anise, lemon rind and orange peel. When the pears are a deep red color and completely tender, serve warm with a scoop of vanilla ice cream and toasted hazelnuts. Serve alongside pieces of quickly toasted stollen. Cool the pears to room temperature and slice as a great addition to a goat cheese and arugula salad with balsamic vinaigrette. Or cool completely, slice thinly, and arrange inside of a shell to create a sophisticated red wine pear tart.

30 Mins Dessert Pear Veg Wine Winter

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30 Mins Dessert Pear Veg Wine Winter


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