Remove the vanilla bean from the saucepan. Remove pears from the liquid and let cool. Reduce heat and simmer uncovered turning the pears occasionally until they re easily pierced with the tip of a knife about 25 minutes. Bring to a boil and stir until sugar is dissolved. Also used limoncello instead of pear liqueur.
Bring to a simmer. Remove cover and simmer an additional 30 minutes. Serve warm or chilled with whipped cream or mascarpone. Place pears in saucepan and reduce heat. Cover and simmer 15 minutes.
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Peel the pears keeping their stalks attached. Spoon a little syrup over the pears. Continue to simmer the liquid until it thickens and is reduced by half about 15 to 20 minutes. Once very firm pear was soft after 25 min poaching removed from liquid and added 3 4 c of a pacific nw syrah to remaining 3 4c simple syrup and limoncello. Place each pear on a small serving plate with a.
Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid cover and cook for. In a saucepan over medium heat combine champagne orange juice and sugar. Transfer to large bowl. Poached pears make an elegant dessert and actually require very little effort.
Add the pears and bring to a boil. Peel 4 medium pears leaving the stalk intact. Place them upright in the saucepan cover and poach very gently for 30 45 minutes or until tender. Follow our simple tips below for perfectly poached pears and for the full ingredients list and method check out our recipe from super saffron poached pears. Add the pears and bring to a boil.
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Place them upright in the saucepan cover and poach very gently for 30 45 minutes or until tender. Add orange slices cloves and vanilla. Remove the vanilla bean from the saucepan.
