If you have pears and a bottle of Riesling on hand, you may want to try this recipe this weekend. The recipe can be prepared in advance as the pears can keep up to a week in the refrigerator. Enjoy!

Cheers, Kathy

California Riesling and Barlett Pears

Ingredients

1/4 of a lemon
1 750 mL bottle of California Riesling
1 3-inch piece of fresh ginger, peeled and sliced
1 c (250 mL) granulated sugar
4 T (60 mL) honey
3 ripe but firm California Bartlett Pears, peeled, halved and cored

Directions

1. 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.
2. Peel, halve and core the pears.
3. When the mixture reaches a boil, place the pear halves into the liquid and cover the pot with a piece of parchment paper.
4. 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.
5. 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.
6. 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.

Recipe provided by California Pears.
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