Email to Chrispy      

Recipe Categories: Chrispy's HOME PAGEAbout-My-Site Another-places-to-go APPETIZERS Beef BEVERAGES BREAD BREAKFAST Cakes CAKESandPIES Carb-s CASSEROLES Chili Chinese ChristmasHoliday Condimnets COOKIES CookingTips CROCKPOT Custards DESSERTS Dips Drinks EGGS FISHandSEAFOOD FreeFoods FRUIT HelpforNewbies Helpful-Hints Improtant-info-for-Program MEATS Muffins OatmealRecipes PASTA PIZZA Pork POULTRY Rabbit RICE SALADandDRESSING Salads Salsas SAUCES Smoothies SNACKS SOUPSandSTEWS Spices Squash Stuffing Substitution-s ThanksgivingRecipes Turkey VEGETABLES

Hong Kong Pears Poached in Plum Wine




Source of Recipe


From Member Cheri


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



Cooking
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 scoper.

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.