These pears are a wonderful desert for cool fall evenings. They are beautiful served by candlelight.
4 to 6 beautiful Anju Pears
1 cup Traminet (white wine made from traminet grapes)
1 cup water
2 TBSP coconut Nectar
1 TBSP Cinnamon
1/2 Tsp Nutmeg
In saucepan large enough for all of the pears to stand, put Traminet, water, cinnamon and nutmeg, Bring to a boil. Place pears in solution and cover for 5 min. Remove cover, drizzle with coconut nectar, cover and cook another 5-7 min until pears are tender. Uncover, reduce liquid until almost gone. Remove pears, drizzle with a litte more coconut nectar if desired. Garnish with a sprinkle of cinnamon and serve.
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