Poached Bosc Pear with Zinfandel Granite Recipe

Poached Bosc Pear with Zinfandel Granite Recipes

Ingredients :

4 cups water

1.5 cups sugar

1 vanilla bean, split lengthwise

1 orange, cut in half

1 lemon, cut in half

4-6 Bosc pears, firm but ripe

Zinfandel Granite

Fresh blueberries (optional)

Sprigs of fresh mint

Method :

Place the water, sugar and vanilla bean into a saucepan. Squeeze the orange and lemon halves into the water before adding them to the pan. Peel the pears and core them from the bottom three-quarters of the way up. Leave the stems on. Place the pears in the poaching liquid and cover with a clean towel to keep the tops of the pears moist and to keep them from discoloring. Bring to a boil, reduce to a simmer, and cook the pears until tender. The pears are done when a fork goes in easily, but they should not get mushy. Cool and keep the pears in their poaching liquid until ready to serve.

Spoon the granite crystals into large wineglasses or bowls, filling them about 3/4 full. Remove the pears from the poaching liquid and place one in each glass, setting it onto the granite. Arrange the blueberries around the pear and garnish with a sprig of mint.

Serves 4-6

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