Poached Pears with Pepper Recipe

This Poached Pears with Pepper recipe makes the most of crushed peppercorns added to the pears, a perfect dessert to any meal.

| December 1991/January 1992

Try this peppercorn-infused Poached Pears with Pepper recipe as a spicy dessert for your next meal.

Poached Pears with Pepper Recipe

Small Comice and Anjou pears are particularly good poached. The pepper adds a warmth which contrasts with the sweetness of the fruit and wine.

• 6 small firm-ripe pears, about 2 pounds
• 1 750-ml bottle dry red wine
• 1/3 cup sugar
• 2 teaspoons black or white peppercorns
• 1/2 pint whipping cream

1. Pare the pears, leaving the stems intact. With paring knife or vegetable peeler, remove as much of the cores as possible from the blossom ends.

2. Place the wine and sugar in a non-corrodible pan just large enough to hold the pears. Cook, stirring occasionally, over high heat until the sugar is just dissolved. Reduce the heat to medium and add the pears and peppercorns.

3. Simmer the pears, turning them occasionally, until they are tender, about 25 minutes. Remove them from the heat and let them cool to room temperature, then transfer the pears to a serving dish. Strain the poaching liquid and boil until it is reduced by half. Cool to room temperature.

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