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6
Medium
Published 1993
The secret to poaching pears is slow, careful cooking and a good-quality Sauternes like Chateau Liot or a California equivalent.
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