Pears poached in Muscat wine. A lovely addition to yogurt, dessert, as patisserie toppings or as filling in crêpes.
- 2 firm but ripe pears
- 125gr Muscat wine
- 2 tbs honey
Peel and core the pears. I was left with 375gr flesh but a bit more or less is fine.
Cut the flesh into small 5-7mm cubes.
Combine the pears, wine and honey in a sauce pan. Simmer for 30 minutes or until the pears are soft. If you have relatively soft pears, you may only need 10 minutes. I find that firm pears work better as a longer cooking time yields a better infusion of the wine and honey.
Drain the pears and leave to cool.