Seckel or Forelle Pears Poached With Madeira and Bay Leaves | Oregonian Recipes
Poached pears make an elegant dessert, and once these beauties are on your shelf, you can open a jar in a moment's notice to offer guests a treat. Beth Maxey...
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Ingredients
- 8 to 12 firm-ripe Seckel or Forelle pears (or 6 to 8 Bartlett or Anjou pears), peeled, halved and cored (see note)
- 1 tablespoon lemon juice
- 1 750-milliliter bottle Madeira wine
- 6 to 12 fresh bay leaves (substitute dried if fresh are unavailable)
- 1 cup granulated sugar
- 1 to 2 cups water
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