Ingredients
-
8
-
1/4
-
6
-
3
-
12
-
3
-
-
-
-
-
-
-
-
-
Directions
Burgundy Poached Pears,An impressive simple dessert to top off a holiday dinner (and low cal too!)
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Peel Pears and Remove Core from Bottom End, Leaving Stem Intact. |
|
2
Done
|
If Needed, Slice About 1/4 Inch from Bottom of Pears, So That They Will Sit Flat. |
|
3
Done
|
Brush Pears With Orange Juice to Prevent Browning. |
|
4
Done
|
Combine Burgundy, Cranberry Juice, Orange Slices and Cinnamon Sticks in a Dutch Oven, Bring to Boil. |
|
5
Done
|
Add Pears, Reduce Heat, Simmer 15 Minutes Until Pears Are Tender, Turning Pears Occasionally. |
|
6
Done
|
Remove Pears from Pan, Reserving 1 Cup Poaching Liquid. |
|
7
Done
|
Reserve Remaining Liquid. |
|
8
Done
|
Discard Orange Slices and Cinnamon Sticks. |
|
9
Done
|
Place Each Pear on a Dessert Plate. |
|
10
Done
|
Top Each Pear With 2 Tablespoons Reserved Poaching Liquid. |
|
11
Done
|
Garnish With Orange Rind Curls and Mint Sprigs. |
|
12
Done
|
the Remaining Poaching Liquid Can Be Chilled and Combined With Chilled Ginger Ale to Make a Delicious Wine Punch. |
