sallye bates


I found this recipe in an old cookbook of mine. It sound so delicious I thought I should share it.

Hope you enjoy it. I will be making it soon, and writing a review.


★★★★★ 1 vote

4 to 6
10 Min
55 Min
Stove Top


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  • 1 medium
  • 3 c
    red wine such as pinot noir, syrah
  • 3 c
  • 2 c
    granulated sugar
  • 1 each
    cinnamon stick
  • 6 medium
    pears, anjou or bosc



  1. Use a vegetable peeler to remove the rind from the lemon.

    Then squeeze the lemon to produce 2 to 3 tablespoons juice
  2. Add the wine, water, sugar, lemon rind, lemon juice and cinnamon stick to a large saucepan.

    Place pan over medium high heat and bring to a boil

    Stir with a wooden spoon to dissolve the sugar.
  3. Remove the peels from the pears, but leave them whole with the stem intact.

    If you want to serve these whole pears standing up, just cut a thin slice from the bottom of the pear to create a flat surface before poaching.
  4. Once liquid begins to boil, turn the heat down until is barely simmering, and gently place the pears in the liquid .
  5. If the pears are not completely submerged, turn them over occasionally with a slotted spoon while they poach so all sides will be immersed in the liquid.
  6. Cook for 30 to 45 minutes until pears are done and easily pierced with a skewer or small paring knife.
  7. Remove the pan from heat and let the pears cool in the hot liquid.

    Gently turn the pears with a slotted spoon once or twice while cooling.
  8. Once cool, remove the pears to a serving platter.
  9. Return the liquid to medium high heat and boil until liquid is slightly thickened and reduced to about 1-1/2 cups of liquid. This will take about 15-25 minutes.
  10. To serve, place one pear in an individual serving bowl, spoon liquid over the pear.

    Use an ice cream scoop or serving spoon to place a round of the parmesan foam alongside the pear.

    You can garnish with chocolate curls if you desire.

Printable Recipe Card


Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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