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In a large saucepan that won't corrode. (it has to be big enough that you can put all the pears in it in one layer) Combine sugar, wine vanilla, orange zest, and peppercorns over medium heat. Bring to a boil, reduce to a simmer. Slide the pears in slowly and cover with wax paper to keep pears from discoloring. Simmer until pears are tender 30 or longer depending on firmness of pears.
When tender remove pears from liquid with slotted spoon and cool to room temp. Transfer to a serving dish with a lip. Return the liquid to a boil and cook until slightly reduced and syrupy, about 7 mins. Strain the syrup over the pears and cool to room temp. Cover and refrigerate until serving time.
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braamzwart 1 year agoOk but there is a better version/recipe
Bageria 4 years agoThe original recipe say to split them in half after cooking but for visual effects the whole one is much more appealing. You might want to make small wholes or incisions into the whole pears so the sauce may soak all the way through. [I posted this recipe.]