Pears Poached in Black Muscat Dessert Wine

Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

One of my favorite desserts is a pear poached in wine. Red wine adds a romantic hue, but I find that Andrew Quady’s Elysium, a sweet red wine made from the black muscat grape, adds the subtle perfume of roses to the dish. You may, of course, substitute the wine of your choice, but, if you have the opportunity to use this black muscat wine, I think you will enjoy the nuances of flavor the wine imparts to the fruit. Please allow at least five hours for the pears to macerate in the syrup, but for the richest flavor let them sit overnight.

Ingredients

    Method