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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Tried and True. These are awesome and one of our favorite desserts. ZINFANDEL POACHED PEARS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Viler Estate in Georgetown, Texas in 1991. Ingredients:
1 cup red wine |
1/2 cup water |
1 cup granulated sugar |
1 teaspoon orange zest |
1 teaspoon lemon zest |
1 whole cloves |
1 cinnamon stick |
1-1/4 cups raspberries plus extra for garnish |
4 anjou pears peeled and cored |
12 ounces raspberry sorbet |
4 mint sprigs |
Directions:
1. Combine wine, water, sugar, zests, cloves, cinnamon and raspberries in saucepan.
2. Bring to a very slow simmer over medium heat.
3. Peel pears and remove core with a melon scoop.
4. Gently place pears in the slowly simmering poaching liquid.
5. Cover and simmer until just tender.
6. Rotate pears periodically to insure even cooking and even coloring.
7. When perfectly poached transfer pears to a bowl.
8. Strain poaching liquid through a fine sieve over poached pears.
9. Cover and refrigerate until thoroughly cooled.
10. When cooled arrange pears and poaching liquid in individual bowls.
11. Scoop sorbet into each bowl around pears and garnish with fresh raspberries and mint.
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