Mambo Sprouts

Poached Pears

Recipe courtesy of Chef Keith Snow of www.HarvestEating.com

• 3 cups water plus 1 Tbsp.
• 2-3 ripe Bosc pears
• 1/4 cup sugar
• Zest of 3 whole oranges
• 1 whole lemon zest
• 1 cup red wine
• A bay leaf
• 5 cloves
• 1 Tbsp. cornstarch

1. Look for pears that are not completely ripe yet.
2. Cut off the tip from the bottom of each pear, so that they will stand up flat.
3. Carefully peel the skin off the pears.
4. Place them standing up into a cast iron pot or dutch oven.
5. Add water, wine, bay leaf, cloves and sugar. Cover.
6. Put dish on stove and let poach.
7. When finished remove pears and place one on each plate.
8. Remove bay leaf and cloves from pot.
9. Reduce cooking liquid over heat.
10. To thicken, make slurry of cornstarch and water (1 Tbsp. each) and add to liquid.
11. Use as sauce to drizzle on plates.
12. Sprinkle a few walnuts to add to plates.
13. Drizzle pears with homemade caramel sauce.
14. Serve.