Bosc Pears Poached In Late Harvest Viognier

1. 1

   Leaving the stem and any leaves attached, cut pears in half. Using spoon or melon baller, remove the seed cavity and the grainy threads that run from top to seed cavity.

2. 2

   In saucepan large enough to hold the pears snugly in a single layer, heat the wine and 1 tbsp sugar over medium high heat. Cook stirring until sugar is dissolved, about 2 min. Place pears cut side down in the poaching liquid. Reduce heat to low and simmer uncovered until the lower haves of the pears are soft and tender but not mushy, 10 to 15 min. Using a slotted spoon, gently turn pears and cover, continuing poaching until the pears are tender all the way through 10 to 15 min. more. Turn pears again getly to rest cut side down in poaching liquid. Let stand 20 to 30 min to absorb some of the poaching liquids. Remove to a platter and cover. This can be done up to 6 hours in advance.

3. 3

   Return the poaching liquid to the stove and over high heat reduce to about 1/2 c to make thin syrup. Set aside.

4. 4

   Beat whipping cream and add remaining sugar and beat again, refrigerate.

5. 5

   When ready to serve, place a pear half cut side up on each plate, fill cavity with some of the syrup and top with spoonful of whipped cream. Drizzle plate with more syrup and garnish with truffle or biscotti.

* Per serving · 4 servings · Values may vary.

No additional tips available.