Pears Poached in Beaumes-de-Venise and Honey

Preparation info

  • Serves


    • Difficulty


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About


  • A half bottle of Beaumes-de-Venise wine
  • 1 1/2 cups of water
  • 1/2


  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