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.
Sauvignon Blanc-Poached Pears with Spicy Pepitas
piacere Posted: 10/20/13
DaveChambers Posted: 11/04/13
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.