Sauvignon Blanc-Poached Pears with Spicy Pepitas

  • piacere Posted: 10/20/13
    Worthy of a Special Occasion

    Simple and delicious. Used Bosc pears. Found it took a bit longer than recipe for pears to poach to tender stage. Made this twice with a change in pepita prep the second time. That is instead of using oil with the brown sugar and cayenne to toast the pepitas, used a non stick skillet. Preferred the taste, texture and appearance of the sugar glazed pepitas absent the oil. Addictive for snacking on their own or also great to top fall salads.

  • DaveChambers Posted: 11/04/13
    Worthy of a Special Occasion

    Knocked everyone's socks off. Whipped mascarpone enough to fluff it up a bit. Pepitas were already burnt after 1 minute on medium heat; 3 minutes on high is unimaginable. Great dessert.


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