SERVES 4 Poached Pears White Wine Ginger Sauce

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Sugar Wa­ter 1 cup, plus 1 Tbs cup Dry White Wine 1 cup

Lemon Zest yel­low part only, coarsely chopped, 1 tsp

Fresh Ginger juli­enned Bosc Pears1 4, peeled but stem on

2 Tbs,

Grand Marnier or Coin­treau 2 Tbs

Cin­na­mon

tsp ADD the pears and poach un­til ten­der, 15–20 min­utes. Ro­tate the pears if nec­es­sary to en­sure even cook­ing.

RE­MOVE the pears from the cook­ing liq­uid and set aside. Bring the liq­uid to a boil and re­duce by half. Re­move the ginger and re­serve. Dis­card the lemon zest.

ADD the Grand Marnier or Coin­treau to the liq­uid and blend.

SLICE a small piece off the bot­tom of each pear and stand them up on in­di­vid­ual serv­ing plates. Driz­zle the sauce over the pears and sprin­kle with the re­served ginger and sugar, and a pinch of cin­na­mon.

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