Pears Poached in Moscato
A light, elegant, memorable way to end a great dinner party…
Servings
4
Ready In:
30 minutes
Good For:
Dessert
About this Recipe
By: Colleen McGlynn
Poached pears are a light, delightful way to end a meal, with their nuanced, complex, delicate flavors and texture.
- 2 large firm pears
- 2 Tb butter
- 1/4 cup sugar
- 1-1/4 cup Late Harvest Moscato
- 1 cup water
- 1 vanilla bean (or a splash of extract)
- zest of 1 lemon (optional)
- toasted nuts (optional)
- 1/2 cup crème fraiche
Step 1
Peel and halve the pears removing the core but leaving stems intact.
Select a non-reactive heavy pan with a lid that will fit the pears snugly in one layer.
Step 2
Heat the pan over medium heat and add butter. Let it foam and when that subsides add the pears, cut side down.
Brown for a few minutes and when nicely brown turn over and brown for a moment. Sprinkle the sugar over and turn over, back to the cut side
Step 3
Add 1 cup of Moscato and 1 cup of water to pan. Add the vanilla and a slice of lemon peel if desired. Bring up to a gentle simmer and cover, leaving lid slightly ajar. Cook about 12-15 minutes, turning fruit once, and shaking the pan occasionally so fruit does not stick.
Remove pears and turn up the heat adding the last ¼ cup of Moscato. Reduce the liquid to a syrup and then pour over pears.
Step 4
To serve, garnish with a dollop of crème fraiche (or labneh, or yogurt) and perhaps some sliced almonds or walnuts. Serve shortbread or biscotti on the side.
Wine Pairing
Pour each guest a splash of the Moscato to complete the magic!
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