CALIFORNIA RIESLING AND GINGER POACHED BARTLETT PEAR
1/4 of a lemon
1 750 bottle of California Riesling
1 3-inch piece of fresh ginger, peeled and sliced
1 cup granulated sugar
4 tbsp honey
3 ripe but firm Bartlett Pears, peeled, halved and cored
Squeeze the juice from the lemon into a medium-sized pot and add the Riesling, fresh ginger, sugar and honey. Place on high heat and bring ingredients to a boil, stirring frequently. Peel, halve and core the pears. When the mixture reaches a boil, place the pear halves into the liquid and cover the pot with a piece of parchment paper. Cook just until the pears are tender. To test, poke the pears with a sharp knife. If the knife slides in and out easily, the pears are cooked.
Remove the pot from heat and allow pears to cool in the poaching liquid. If you’re concerned that the pears are too soft, remove them from the liquid and allow the liquid and pears to cool separately. Once the liquid has completely cooled, pour it over the pears. The pears can be stored in their poaching liquid for up to one week in the fridge.
These pears are delicious with a variety of cheeses.