Poached Pear in Black Currant Sauce

submitted by butterflydog

4 ripe Bartlett pears
16 oz black currant juice
1/4 cup honey
1 cinnamon stick

This is tart sweet and we enjoy it that way. Peel pears and cut off
thin slice from bottom so pears remain upright. Leave stems on. Place
pears in a sauce pot and add juice, honey and cinnamon stick. Bring to a
boil, lower heat to a gentle bubble and cover and poach 15 to 20 minutes
or tender when pierced with a wooden skewer. Remove from heat and let
pears stay in liquid till warm. Carefully remove pears. Return pan to
heat and cook liquid to reduce by half or becoming a bit syrupy. Adjust
sweetness with a bit more honey if desired. Serves pears warm with extra
sauce. Optional but nice is to serve with custard, clotted cream or
vanilla ice cream on the side. Garnish with a mint leaf is nice too.

Yield: 4 servings with extra sauce.


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