Poached Pears

1. 1

   Peel pears, leaving stems intact.

2. 2

   In a saucepan, just large enough to hold lears on their sides, bring to a boil 4 cups water, 1 1/2 cups red wine, sugar, peppercorns, bay leaf and lemon peel.

3. 3

   Add pears, and cover with a round piece of wax paper.

4. 4

   Reduce heat to low; simmer gently until pears are crisp-tender when pierced with the tip of a paring knife, 10-15 minutes.

5. 5

   Let cool in poaching liquid, then chill pears at least 2 hours or up to 3 days.

No additional tips available.