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Poached Pears

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Poached Pears                                  Serves: 6

(Taken from the culinary textbook, “Professional Cooking, 7th Edition)



½ qt. Water (4 cups)

¾ lb. Sugar (12 oz.)

1 tsp. Vanilla

6 Pears



  1. Combine the water and sugar in a large saucepot. Bring to a boil, stirring until the sugar is dissolved.
  2. Remove from heat and add the vanilla.
  3. Peel the pears. Cut them in half and remove the cores with a melon ball cutter.
  4. Add the pears to the syrup and simmer very slowly until just tender.
  5. Let the pears cool in the syrup. When cool, refrigerate in the syrup until ready to serve.


NOTE: For Pears in Wine:

Substitute red or white table wine for the water. Omit the vanilla. Add 1 sliced lemon to the syrup. Peel the pears, but leave them whole.


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