Friday, September 09, 2011

Poached Pears


I love poached pears. If they are a dessert option on a restaurant menu, that is what I will always choose. It doesn’t honestly matter what they are poached in - red wine and cinnamon, white wine, or even just plain water and sugar. I love them. Seriously, have you ever had a poached pear with chocolate syrup? Warm or cold, softly poached fruit with chocolate syrup trickling down over the top? It’s pure ambrosia, and you get to feel good about choosing a fruit dessert.
I had, however, never poached pears myself. 

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