Chardonnay Poached Pears with Pigtale Twist Buttery Caramel Sauce, Fresh Mint and Raspberries


6 Bosch Pears with the Stems in Tact

1 Cup fruity Chardonnay

1 Vanilla Bean, split lengthwise

2 Lemons

1 Package Fresh Mint

(Herb Section of the Produce Department)

1 Half Pint Fresh Raspberries

Pigtale Twist Buttery Caramel Sauce


Preheat oven 400O. Slice the bottom of each pear by only a ¼ inch or so, just to level. Peel the pears leaving just a

bit at the tops. Fill a roasting pan with one inch of water, the juice of 2 lemons and the Chardonnay. Place the pears, upright into the liquid immediately to prevent their flesh from browning. Cover the roasting pan tightly with foil, place into the oven and bake for 45 minutes. 


Remove the pears from the oven and discard the foil. The pears may be served warm (allow to cool for 15 minutes) or they may be chilled, made the day before. Place the pears on a plate, drizzle from the top with Pigtale Twist Buttery Caramel Sauce arranging the fresh raspberries dramatically around the bottom of the pear .With a chopstick or skewer, poke a hole about a half-inch deep into each pear top along vertical with the stem. Insert a sprig of mint and voila! 


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