Pears Poached in Muscat with Bay Leaf and Cinnamon
Baking and Desserts • French
Description
Pears poached in Muscat with bay leaf and cinnamon
Ingredients
- Muscat Wine 2 cups
- Beetroot 5 oz
- Sugar 1 tablespoon
- Cinnamon 1 piece
- Meyer Lemon Juice 2 teaspoons
- Bay leaf 2 pieces
- Pears 3 pieces
Step-by-Step Guide
Step 1
Pour the Muscat wine into a pot and add the chopped beetroot, sugar, lemon juice, cinnamon, and bay leaf. Bring to a boil, stirring until the sugar dissolves.
Step 2
Peel and cut the pears in half. Remove the seeds and place them in the syrup.
Step 3
Cover with a cut-out circle of parchment paper. Cook until the pears are soft and the liquid turns into syrup, stirring for about 35-40 minutes.
Step 4
Transfer the pears to a bowl. Remove the bay leaf and cinnamon from the syrup and pour it over the pears. Let cool for 30 minutes and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!