Poached Pears

1. 1

   Core pears from blossom ends with melon-ball scoop and peel, leaving stems intact.

2. 2

   In a 2-quart saucepan simmer pears in juice with remaining ingredients, uncovered, turning occasionally, 10 to 15 minutes, or until pears are tender but still hold their shape.

3. 3

   Transfer pears to a plate with a slotted spoon, reserving poaching liquid, and chill in freezer 15 minute.

4. 4

   While pears are chilling, boil reserved liquid until reduced to about 1 cup.

5. 5

   Pour liquid into a bowl and put bowl in a larger bowl of ice and cold water.

6. 6

   Stir liquid until cooled lightly.

7. 7

   Serve pears in shallow bowls with some poaching liquid and garnished with bay leaves.

8. 8

   (Do not eat bay leaves.)

* Per serving · 4 servings · Values may vary.

No additional tips available.