Lindsey Shere

Pears Poached in Beaumes-de-Venise and Honey

Preparation info

  • Difficulty

    Easy

  • Serves

    6-8

Appears in

top 1000Culinary Artistry

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

CHEZ PANISSE
Berkeley, California

Ingredients

  • A half bottle of Beaumes-de-Venise wine
  • 1 1/2 cups of water
  • 1/2 cup honey
  • About 2 pounds firm, ripe pears, preferably Bartlett or Bose

Method

  1. Combine the wine, water, and honey in a non-corroding saucepan and bring to a simmer. Meanwhile, peel the pears neatly with a vegetable peeler, keeping the stem but removing the blossom end. Drop each pear into the simmering wine as you peel it, and lay a piece of parchment directly on the surface of the pears to keep them basted.
  2. Cook at just under a simmer until the pears are barely tender when tested with a knife in the blossom end, about 10 to 40 minutes, depending on the pears.
  3. Remove the pears to a container to cool in a single layer. Cook down the remaining syrup to about 3/4 of its original volume and cool separately. Add the pears when cool and chill, preferably overnight. Serve with créme fraîche and ossi dei morti or some other crisp cookie.

© 1996 All rights reserved. Published by Wiley.

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