Local Fruit

We have tons of local pears coming in right now and local bay leaves, We use the two together for a classic dish of red wine poached pears with pink peppercorns

I like to use a dry red wine (any variety), because we do add a little bit of sugar in the recipe, so a sweet wine might overpower the subtle flavor of the pears


One hour later, plus 30 minutes resting time to help set the color and let the pears cool off a bit in the poaching liquid before removing...


Beautiful little ruby colored gems, perfect for salads, Pear Belle Helen etc..