Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 bottle(s) (750 ml, about 3 cups) Pinot Gris wine

  2. 1 cup(s) sugar

  3. 1/4 teaspoon(s) saffron threads

  4. Juice of 2 lemons, plus zest, per recipe

  5. Juice of 2 oranges, plus zest, per recipe

  6. 3 star anise pods

  7. 3 stick(s) (3 inches each) cinnamon

  8. 1 bay leaf

  9. 4 firm pears , peeled and cored

  10. 4 ounce(s) prosciutto , thinly sliced

  11. 4 cup(s) (loosely packed) arugula

  12. 3 tablespoon(s) extra-virgin olive oil

  13. 1/4 teaspoon(s) fresh ground pepper

Instructions Jump to Ingredients ↑

  1. Bring the wine, sugar, saffron, citrus juices and zests, spices, and 4 cups of water to a simmer over medium heat in a 4-quart saucepan. Add the pears and poach until tender -- 30 to 40 minutes. Remove the pears. Strain the liquid, return it to the saucepan, simmer over medium-high heat until syrupy and reduced to 1 cup -- about 45 minutes. Serve the pears, sliced, with prosciutto and arugula. Sprinkle with olive oil, a few tablespoons of pear syrup, and black pepper.

Comments

882,796
Send feedback