I made this recipe several days ago and gave one to my wife who is not a great fan of deserts that are too sweet. Pears are naturally sweet and don't require a lot of added sweetness if you so choose or you can make them very sweet. The pear is a soft fruit mild flavored fruit that absorbs flavors easily and blends well with many other fruits for so many great flavor combinations.
I will be making 50 servings for an Ann Arbor garden club meeting soon and have high hopes that it will satisfy 50 different women's tastes.
1add all the ingredients except the pairs in a shallow pan. Heat the ingredients to a boil and then turn down to let slow simmer until needed.
2skin the pairs. There are two ways to process and cook the pairs at this point. Leave the pairs intact but core out from the bottom side leaving the upper core and stem intact. This works nice to serve the pear in a shallow bowl or cup using the stem as a handle. Removing the core is not easy and it won't be complete but it will allow the pear to cook some from the inside and allow the cuisson to enter and help flavor from the inside.
3the second method is to peal and cut the pear lengthwise removing the core and stem all together. This method will poach the pear laying flat and served similarly.
4now place the pears in the pan, they will not be fully submerged, and slow simmer for about 20 minutes basting frequently. The type of pear you are using and it's ripeness will vary the cooking time. Watch and test the pears frequently so they don't get over done and fall apart into mush.
5There are many ways and temperatures to serve the pears. You can chill the pairs and thicken the cuisson into a syrup and drizzle over the chilled pairs. Or, my favorite, is to serve the pears hot with the hot thickened syrup. Either way, fresh fruit like raspberries or blueberries can be sprinkled on top.
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