POACHED PEARS
Steps:
- Core pears from blossom ends with melon-ball scoop and peel, leaving stems intact.
- In a 2-quart saucepan simmer pears in juice with remaining ingredients, uncovered, turning occasionally, 10 to 15 minutes, or until pears are tender but still hold their shape. Transfer pears to a plate with a slotted spoon, reserving poaching liquid, and chill in freezer 15 minute.
- While pears are chilling, boil reserved liquid until reduced to about 1 cup. Pour liquid into a bowl and put bowl in a larger bowl of ice and cold water. Stir liquid until cooled lightly.
- Serve pears in shallow bowls with some poaching liquid and garnished with bay leaves. (Do not eat bay leaves.)
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