Vanilla-Muscat
Poached Pears
Serves 4
4 Bosc pears (peeled
and cored)
Poaching syrup
4 C water
1 C Muscat wine
1/2 vanilla bean
1 C sugar
12 oz. chocolate (cut
into small pieces,
melted over a double
boiler)
2 C almonds (sliced
and lightly toasted)
Prepare: peel, core,
and poach pears in
syrup (see poaching
syrup recipe above)
until tender. Remove
pears from syrup and
pat dry with a clean
towel.
Assemble: place the
bottom half of each
pear in the melted
chocolate, then roll
through the toasted,
sliced almonds. Place
on wax paper until
the chocolate has
hardened. Serve.
Recipes for the Seasons
Winter