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    You are in: Home / Recipes / Poached Pears Recipe
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    Poached Pears

    Poached Pears. Photo by SomebodysMother

    1/1 Photo of Poached Pears

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    SomebodysMother's Note:

    Delicious poached pears, straight from Somebody's Mother's kitchen!

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    Ingredients:

    Serves: 8

    Yield:

    pears

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan, combine the wine, lemon juice, the vanilla bean, sugar and about 2 cups of water. Cover and cook until the sugar has dissolved.
    2. 2
      In another pan, blanch the pears for a couple of minutes, and then drop into cold water. Peel the skins gently with a small paring knife, leaving the stems. Set the pears upright in wine syrup and simmer until they are just tender. Remove them from the pot carefully so they don't bruise. Place them in a pyrex dish and refrigerate.
    3. 3
      Then turn the heat up and boil the syrup until it is reduced by half. Let it cool to room temperature and spoon it over the pears, basting often. The syrup will deepen the color of the pears. In spring, you may want them to remain a lighter red. At Christmas, I leave the pears in the syrup for a longer period of time, until they become almost burgundy in color.
    4. 4
      Remove the pears from the refrigerator about 10 minutes before serving. Garnish with Somebody's Mother's White Chocolate Whipped Cream (see Somebody's Mother's Chocolate and Raspberry Trifle for recipe).

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    Nutritional Facts for Poached Pears

    Serving Size: 1 (366 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 358.7
     
    Calories from Fat 2
    52%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 6.4 mg
    0%
    Total Carbohydrate 76.1 g
    25%
    Dietary Fiber 7.3 g
    29%
    Sugars 60.7 g
    242%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    vanilla beans

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