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Wine-Poached Pears https://www.metro.ca/userfiles/image/recipes/poires-pochees-vin-rouge-vanille-cannelle-5300.jpg PT15M PT25M PT12H40M
Peel and quarter pears, leaving the core in. Place in a bowl of cold water to which lemon juice has been added. In a pot, combine wine, sugar, drained pears, vanilla, cinnamon and lemon slices. Bring to a boil. Reduce heat to low and simmer 25 minutes. Cool pears in the syrup. Chill in the refrigerator for a minimum 12 hours. Transfer pears to bowls, spoon syrup over them, and serve cold.
8
4 4 5 3
2 lb (1 kg) pears, firm and not overripe 1 lemon, juice only 3 cups (750 mL) robust red wine 1 cup (250 mL) sugar 1 vanilla bean, split lengthwise 1 cinnamon 1 lemon, sliced
Wine-Poached Pears

Wine-Poached Pears

Rate this recipe
4 Votes
8
Wine-Poached Pears
0:15
Preparation
0:25
COOKING
12:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lb
    (1 kg)
    pears, firm and not overripe
    You might like:

    Flyer Deal  (1)
    BARTLETT PEARS, ANJOU PEARS or STEM & LEAF CLEMENTINES

    BARTLETT PEARS, ANJOU PEARS or STEM & LEAF CLEMENTINES

    $1.99 /lb

    PRODUCT OF SOUTH AFRICA, EXTRA FANCY GRADE PRODUCT OF U.S.A., EXTRA FANCY GRADE PRODUCT OF SPAIN 4.39/kg


  • 1
    lemon, juice only
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    Flyer Deal  (1)
    LEMONS 2 lb PRODUCT OF SPAIN OR TURKEY OR CLEMENTINES 2 lb

    LEMONS 2 lb PRODUCT OF SPAIN OR TURKEY OR CLEMENTINES 2 lb

    $3.99 ea.

    PRODUCT OF MOROCCO


  • 3 cups
    (750 mL)
    robust red wine
  • 1 cup
    (250 mL)
    sugar
  • 1
    vanilla bean, split lengthwise
  • 1
    cinnamon
  • 1
    lemon, sliced
    You might like:

    Flyer Deal  (1)
    LEMONS 2 lb PRODUCT OF SPAIN OR TURKEY OR CLEMENTINES 2 lb

    LEMONS 2 lb PRODUCT OF SPAIN OR TURKEY OR CLEMENTINES 2 lb

    $3.99 ea.

    PRODUCT OF MOROCCO


Imprimer ma sélection

Preparation

Peel and quarter pears, leaving the core in. Place in a bowl of cold water to which lemon juice has been added. In a pot, combine wine, sugar, drained pears, vanilla, cinnamon and lemon slices. Bring to a boil. Reduce heat to low and simmer 25 minutes. Cool pears in the syrup. Chill in the refrigerator for a minimum 12 hours. Transfer pears to bowls, spoon syrup over them, and serve cold.

Source : Chef Ian Perreault

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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