Tocai Friulano-Poached Pears

1. 1

   Combine the wine, honey, sugar, zests, cinnamon and cloves in a deep saucepan large enough to hold the pears in a single layer.

2. 2

   Bring to a boil over medium-high heat, then reduce the heat to low.

3. 3

   Core the pears from the bottom using an apple corer.

4. 4

   Peel them, leaving the stems intact.

5. 5

   Place the pears in the poaching liquid, and partially cover the saucepan.

6. 6

   Cook gently for 20 to 30 minutes, turning them once or twice, until the pears are tender when pierced with a toothpick.

7. 7

   Remove the pears to a serving bowl, and increase the heat to medium high.

8. 8

   Boil the liquid, uncovered, until it is golden and reduced by one-half.

9. 9

   Pour the liquid over the pears, and serve warm or at room temperature with a dollop of whipped cream on each serving, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.