Pears Poached in Muscat Beaumes De Venise
A community recipe by AngeldrawersNot tested or verified by Nigella.com
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In a heavy saucepan, bring wine and sugar to boil. Simmer for 5 more minutes. Add lemon juice and pears. Cook for 10 minutes over medium to low flame. Cool and refrigerate. Bring to room temperature before serving. Add 1 scoop of vanill ice cream to each serving.
In a heavy saucepan, bring wine and sugar to boil. Simmer for 5 more minutes. Add lemon juice and pears. Cook for 10 minutes over medium to low flame. Cool and refrigerate. Bring to room temperature before serving. Add 1 scoop of vanill ice cream to each serving.
Introduction
Classy yet easy dessert favoured by wine lovers.
Classy yet easy dessert favoured by wine lovers.
Ingredients
Serves: 4
Metric
Cups
- 500 millilitres muscat wine (I use Muscat Beaumes de Venise)
- 100 grams sugar
- 2 tablespoons lemon juice
- 4 pears (ripe - peeled, cored and halved)
- 4 scoops vanilla ice cream
- 17½ fluid ounces muscat wine (I use Muscat Beaumes de Venise)
- 4 ounces sugar
- 2 tablespoons lemon juice
- 4 pears (ripe - peeled, cored and halved)
- 4 scoops vanilla ice cream
Method
Pears Poached in Muscat Beaumes De Venise is a community recipe submitted by Angeldrawers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
For extra luxury, serve in a little pool of melted dark chocolate. Try a sprig of mint and creme fraiche. Recipe from French Women Don't Get Fat.
For extra luxury, serve in a little pool of melted dark chocolate. Try a sprig of mint and creme fraiche. Recipe from French Women Don't Get Fat.
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