Poached Pears with Walnut Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Emily Luchetti

Published 1993

  • About

The secret to poaching pears is slow, careful cooking and a good-quality Sauternes like Chateau Liot or a California equivalent.


The pears

  • 6 ripe but firm pears, peeled and halved
  • cups good quality Sauternes
  • 1 cup</


To make the pears

Carefully scoop out the cores of the pears with a melon bailer or a small spoon.

Put the Sauternes, simple syrup, water, orange and lemon peel, cinnamon stick, salt, and lemon juice in a medium-sized nonaluminum pot. Bring the liquid to a boil.

Reduce the heat so that the liquid is simmering and add the pear halves. Cover t