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    Poached Pears with Strawberry Sauce

    This simply beautiful dessert satisfies in any season! Use Riesling if you like your desserts very sweet; otherwise, chardonnay is a fine choice.

    Serves 8

    Ingredients

    • 1 bottle (750 ml) white wine
    • Zest of 1 lemon, shaved off with a vegetable peeler in strips
    • 8 whole cloves
    • 2 whole cinnamon sticks
    • 1 cup sugar, divided
    • 4 Bosc pears, peeled, halved lengthwise, seeds scooped out
    • 1 pint strawberries, hulled and halved
    • 1 teaspoon vanilla
    • 8 sprigs fresh mint

    1. Combine the wine, lemon zest, cloves, cinnamon sticks, and 1⁄2 cup sugar in a large (4–5 quart) pot; bring to a boil. Reduce heat to a simmer and add the pears, arranging them so they are mostly submerged. Cover tightly and cook slowly for 5 minutes; remove from heat and leave to steep 20 minutes. Chill.

    2. In a blender, combine the strawberries, remaining 1⁄2 cup sugar, and vanilla. Purée until smooth, adding a few drops of water if necessary to get things started.

    3. Spoon the sauce onto dessert plates to form small pools midplate. Serve the pears cut-side down atop the sauce, garnished with mint sprigs at the stem end.