Saturday, February 16, 2008

Poached Pears in Champagne

Original Recipe By Amy Beh

4 pears
1 bottle Champagne
50g caster sugar
3cm cinnamon stick
Rind of 1 lemon, sliced thinly

Peel, halve and core the pears, leaving the stalk intact.

Put the Champagne, sugar and cinnamon stick in a saucepan. Stir over medium heat and bring to a boil.

Add the lemon rind and pears and cover the saucepan with a lid. Simmer over low heat for 15 to 20 minutes or until the pears are tender.

Take the saucepan off the heat and leave to cool. Transfer the contents to a glass container and refrigerate overnight.

To serve, put the pears cut side down on a plate and slice from the stalk to the bottom. Press down slightly to fan out the slices.

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