Poached Pears

Since the air here in Dallas has finally hinted that fall has arrived I wanted to make something that was fitting to the season. I know that we will soon be busy shopping and cooking away as we prepare for the gathering of family and friends for the Thanksgiving holiday. I wanted to try out a new Poached Pear recipe I had found whilst cruising the net the other day. I found the recipe for Poached Pears Here. I feel it is a great recipe because it has a fairly simple ingredient base, is not overly difficult to make, and has endless presentation abilities. Which makes this great for the holidays! I did find it a little time intensive with having to baste every 10 minutes but I think it will time nicely with the turkey if you have double ovens such as I do. The taste is extravagant and a perfect compliment to a well prepared meal. You may also want to pair it with some ice cream as an added treat, but I went with the simplistic approach and drizzled on some chocolate syrup!















Serves: 6

Ingredients

6 small Anjou pears, peeled and cored (make sure stem stays on)

1/2 cup Stonewall Kitchen Black Cherry Cognac Sauce

1/4 cup water

2 Tbsp. sugar Directions

Preheat oven to 375 degrees F.

Combine the Stonewall Kitchen Black Cherry Cognac Sauce, water and sugar in a small saucepan. Heat until the sugar is dissolved.

Place pears in a baking dish upright. Pour the Black Cherry Cognac Sauce over the pears and cover pan with foil. Bake the pears 45 minute, or until they are tender, basting every 10 minutes or so with the sauce. Serve warm with sauce drizzled over each pear.