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Champagne Poached Pears with Honey

You can serve the pears plain, with a little of the poaching liquid, caramel sauce, chocolate sauce, crème anglaise, or gelato. I prefer to serve them with a spoonful of local honey.

1 jar Emily G’s Champagne Currant Jam
7 c. water
1 orange
½ cinnamon stick
½ t. anise seeds
4 Anjou pears, firm
¼ c. honey

Combine the first two ingredients in a large saucepan on low heat and whisk to combine. With a vegetable peeler remove the zest of the orange in large strips. Juice the orange. Add the zest, juice, cinnamon stick, and anise to the saucepan. Peel the pears, careful not to remove the stem. Cut a small slice off the bottom of each pear so that it can stand on end. Place the pears on their sides in the poaching liquid. Bring to a simmer and cook about 25-35 minutes, or until tender. Remove pears from poaching liquid and place in a large container. Pour poaching liquid through a strainer and pour over pears. Refrigerate until chilled. Remove pears from liquid, drizzle with honey and serve.

Groups: Champagne Currant Jam, dessert, Pear Honey Jam