Hong Kong Pears Poached in Plum Wine
Source of Recipe
SheHuffer
List of Ingredients
3 cups water
2/3 cup Splenda
1/4 cup plum wine
3 tablespoons lemon juice
4 slices ginger, lightly crushed
4 Asian pears or medium-firm ripe Bartlett or Bosc pears Recipe
1. Combine water, splenda, wine, lemon juice, and ginger in a saucepan. Bring to a boil over medium heat.
2. Peel pears with a vegetables peeler, keeping stems intact. If you wish, remove cores from bottom of pears with a melon baller.
3. As you peel each pear, place it in the liquid. Simmer, uncovered, until pears are barely tender, 20 to 30 minutes, depending on ripeness of fruit. Turn pears occasionally during cooking.
4. Lift out pears with a slotted spoon and place in a wide bowl. Simmer syrup until it is reduced to 1 cup.. Pour syrup over pears. Let stand until cool. Serve at room temperature or cover and refrigerate and serve cold.
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