Pears Poached in Muscat with Bay Leaf and Cinnamon
Baking and Desserts | French cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
Pears poached in Muscat with bay leaf and cinnamon
Ingredients
- Muscat Wine - 2 cups
- Beetroot - 3.5 oz
- Sugar - 1 tablespoon
- Cinnamon - 1 piece
- Meyer Lemon Juice - 2 teaspoons
- Bay leaf - 2 pieces
- Pears - 3 pieces
Step by Step guide
Step 1
Pour the Muscat wine into a pot and add the chopped beetroot, sugar, lemon juice, cinnamon, and bay leaf. Bring to a boil, stirring until the sugar dissolves.
Step 2
Peel and cut the pears in half. Remove the seeds and place them in the syrup.
Step 3
Cover with a cut-out circle of parchment paper. Cook until the pears are soft and the liquid turns into syrup, stirring for about 35-40 minutes.
Step 4
Transfer the pears to a bowl. Remove the bay leaf and cinnamon from the syrup and pour it over the pears. Let cool for 30 minutes and serve.
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