Recipe: Butterscotch Poached Pears

 

Serves 6

  • 3 cups dry white wine
  • 1 ½ cups sugar
  • 1 strip lemon peel
  • 2 tablespoons lemon juice
  • 1 whole cinnamon stick
  • 4 whole cloves
  • 6 firm ripe pears (Bartlett or Bosc)
  • 1 ¼ cup butterscotch sauce, store-bought or homemade

Bring wine, sugar, lemon peel, juice, cinnamon and cloves to a boil in a large saucepan.

Boil until sugar has dissolved, about 5 minutes.

Peel the pears, leaving stems on, and carefully core from the bottom.

Add the pears to the liquid and then cover and simmer for 10-15 minutes or until tender.

Remove from heat and cool.

Keep pears in cooking liquid and chill in the refrigerator for at least 3 hours.

When ready to serve, remove pears from liquid and place in a bowl with warm butterscotch sauce.