Poached Pears

Coastal Living
10 servings


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10 firm Bosc pears
1 (750-milliliter) bottle cream sherry
1/2 cup honey
1 cinnamon stick
Garnish: 6-inch cinnamon sticks


Peel pears, leaving stems intact. Cut a thin slice from bottom of each pear, allowing pears to stand.

Combine sherry, honey, and cinnamon stick in a large Dutch oven. Add pears and water to cover. Bring to a simmer over medium heat. Simmer 45 to 50 minutes, or until pears are tender. Remove pears from Dutch oven with a slotted spoon. Chill.

Bring sherry mixture to a boil, and boil until mixture is reduced to 1 cup (about 20 minutes). Chill. Serve sauce with pears. Garnish each serving with a cinnamon stick.

Created date

February 2002