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Pears Poached In Spicy Honeyed Vermouth

Pears Poached In Spicy Honeyed Vermouth is built on White Vermouth, Honey, Freshly Ground Black Pepper, Powdered Ginger, and Cinnamon Stick. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 bottle
• 1/2 cup
• 1/2 tsp
• 1/2 tsp
• 1
• 6
• Tested April

Method (preview)

1. 1

   In a large saucepan (wider is better than deeper), combine all the ingredients except the pears.

2. 2

   Bring the syrup to a boil and set aside.

3. 3

   Meanwhile, peel and core the pears, leaving the stems attached.

4. 4

   Store the peeled pears in acidulated (add lemon juice) water until ready for cooking.

5. 5

   Put the pears in the syrup and simmer them for 20 to 30 minutes, or until they are soft enough to pierce easily with a knife.

6. 6

   You want to feel no resistance.

7. 7

   Remove the pears from the syrup and let them cool.

8. 8

   Boil the syrup uncovered until it is quite thick, about 15 to 20 minutes.

9. 9

   Serve the pears drizzled with the cooled golden syrup. It will be fairly spicy. Serve with Sauternes.

10. 10

    "Wine Spectator, January 31, 1992"

11. 11

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra

12. 12

    Nutr. Assoc.: 0 0 0 0 0 0