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printer friendly format   POACHED PEARS 8 Bosc pears, peeled, stem left attached, bottom slice off to stand flat juice of 1 lemon 1/4 cup sugar 1/2 cup honey 1-1/2 cups Burgundy 1/2 teaspoon vanilla 2 whole cloves 3 to 4 black peppercorns 1/4 cup Cherry Marnier Use a melon baller to scoop out seeds from pears. Stand pears in dutch oven. Squeeze lemon juice over. Sprinkle with sugar and drizzle with honey. Add remaining ingredients and bring to simmer. Cover and poach for 30 minutes. Serve at room temperature or cold with Burgundy syrup. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.