Poached Pears with Quince Paste in Parmesan Cloaks

Poached Pears with Quince Paste in Parmesan Cloaks
Photo by Mikkel Vang

Ingredients

  • 1 melon-ball cutter
  • ¼ cup fresh lemon juice
  • 1 750-ml bottle dry white wine
  • 2 3- by 1-inch strips fresh lemon zest
  • 2-lb piece Parmigiano-Reggiano
  • 10 parmesan cloaks
  • ¾ cup sugar
  • + 3 more ingredients
    • 10 firm-ripe Bosc pears with stems (5 lb total)
    • 1 vanilla bean
    • 1 pound Spanish or Portuguese quince paste (also called membrillo)

Peel pears, leaving stems intact, then core from bottom with melon-ball cutter to create a 2 1/2-inch-deep cavity. Rub pears all over with lemon juice in a large bowl. Bring wine, sugar, vanilla bean, and zest to a boil in a wide 6-quart heavy pot (at least 12 inches in diameter) over moderate he...

View full recipe at Epicurious

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