As they poach, the pears take on the ruby red color of the wine. Ripe pears are the most flavorful, but if the pears are a little hard, increase the cooking time.
Tuesday, 25 November 2008
pears@wine.poached.ca
Beverly Cox and Dale Whitesell in Classic Italian Cooking for the Vegetarian Gourmet (1984) offer a recipe for Pears Poached in Red Wine and the following advice
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment