Cranberry-Rosé Poached Pears
FROM SUBSTACK
I have always loved poached pears for their elegant simplicity. Also for their ability to serve as dessert all on their own, without leaving you wanting for something richer. A dollop of crème fraîche or scoop of ice cream on the plate — and a nice little cookie on the side — and that is really all you need. Today I offer you a poached pear recipe, and a recipe for Sesame and Almond Tuiles, which are easy to make, and look and taste lovely alongside these pears.
Serves 4
1 ½ cups rosé wine
½ cup granulated sugar
6 small slices fresh ginger
