The holiday season is one of the best ways to showcase these poached pears in wine. And seeing the abundance of pears at the ...

Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some of the syrup.

If you prefer slightly sweeter poached pears, you can drizzle 1-2 tablespoon simple syrup (or sweetener such as honey or ...

Using a vegetable peeler, pare the zest from half the orange and the half lemon, then squeeze the juice from each fruit. In a large saucepan over a medium heat, bring the orange and lemon zest ...

Poached with sugar syrup, white wine and spices and left in the fridge to absorb the liquid, these will benefit from being prepared a day or two in advance. We've warmed up the dish with sultanas ...

Poached pears are believed to have originated in a wine-producing region in France known as Beaujolais. While it's not hard to find this dessert on the menu at an upscale restaurant, it's simple ...

If you enjoy dates you will like the flavour of the date syrup in this recipe. Relatively new to the ... for stovetop and oven in which the halved pears will fit well with no extra space) over ...