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See below ingredients and instructions of the recipe
2 c Sweet white wine
1 1" strip orange zest
2 Ripe pears
Combine the wine and orange zest in a deep nonreactive pan.
Peel the pears. Slice them in half lengthwise and remove the core.
Place the pears in the pot with the wine. Bring to a boil over high
heat and then reduce the heat to maintain a gentle simmer. Poach the
pears for about 35 minutes or until tender. Test for doneness by
piercing a pear with a toothpick; it should go in easily. Gently
remove pears from liquid.
Poached pears may be served hot, cold, or at room temperature. If not
serving immediately, cool the poaching liquid and cover the pears
with it.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 80
Submitted By DIANE LAZARUS On 06-28-95
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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