About Beth
I am a freelance writer, based in Pittsburgh, PA, specializing in science and technical topics. Yes, I am available for new writing projects! poached pears
This dessert is so good that even Chris likes it. All you need is a pear, a bottle of wine, and 10 minutes.
Despite their virtues of fastness and easiness, wine-poached pears are fancy stuff, so try this next time you want to impress somebody.
Ingredients:
1 pear (try a soft ripe Anjou)
About a glass of white wine (how about a Riesling?)
A splash of vanilla extract (optional)
Directions:
Peel the pear, cut it in half, and remove the core by cutting a V-shaped groove in each half; scoop out any remaining core with a spoon.
Pour the wine into a wok or skillet, and place the pear halves in. Roll them around a bit, then set them cut side down. Turn the heat on low.
For flavoring, add a splash (about a teaspoon) of vanilla extract. No vanilla extract? Grate a little orange rind instead, or in addition. Some people swear by cinnamon.
Cover and cook for about 5-10 minutes, or until the pears are completely soft (test them with a knife). Remove the cover, and let the wine boil off a little, so it thickens into a sauce. Serve the pears with sauce poured all over them.
Variations: Try red wine instead of white (the pears soak up the red color). Serve with melted chocolate, or whipped cream, or zabaglione.
Despite their virtues of fastness and easiness, wine-poached pears are fancy stuff, so try this next time you want to impress somebody.
Ingredients:
1 pear (try a soft ripe Anjou)
About a glass of white wine (how about a Riesling?)
A splash of vanilla extract (optional)
Directions:
Peel the pear, cut it in half, and remove the core by cutting a V-shaped groove in each half; scoop out any remaining core with a spoon.
Pour the wine into a wok or skillet, and place the pear halves in. Roll them around a bit, then set them cut side down. Turn the heat on low.
For flavoring, add a splash (about a teaspoon) of vanilla extract. No vanilla extract? Grate a little orange rind instead, or in addition. Some people swear by cinnamon.
Cover and cook for about 5-10 minutes, or until the pears are completely soft (test them with a knife). Remove the cover, and let the wine boil off a little, so it thickens into a sauce. Serve the pears with sauce poured all over them.
Variations: Try red wine instead of white (the pears soak up the red color). Serve with melted chocolate, or whipped cream, or zabaglione.
To food by Beth on
2006-04-30.
P.S. - Love your knitted critters! The squishy sciences rule!