Sunday, October 16, 2005

Poached Pears

Dessert this evening was poached pears. These were prepared by boiling in water with a quill of cinammon, a few cloves, sugar and some lemon peel. A little bit of a shiraz wine was added to the mixture to give a bit more colour.

When the pears were soft they were removed as were the other ingredients and the liquid reduced to make it more of a syrup. Everything was left to cool.

The pears were served cold with a creamy yoghurt and the cooled syrup from cooking.

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