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Pears with Bay Leaves & Cherries
EatingWell Test Kitchen
“Tender pears and dried cherries are infused with bay leaves in this delicious compote.”
4 pears, such as Bosc or Anjou
2 cups dry white wine
⅓ cup dried sour cherries, or dried cranberries
¼ cup sugar
8 small whole bay leaves
1Peel pears and cut in half lengthwise. Remove cores with a melon baller or spoon and cut each half lengthwise into thirds.
2Place the pear segments in a large saucepan and add wine, sour cherries (or cranberries), sugar and bay leaves. Bring the mixture to a simmer. Cover and simmer gently over low heat until the pears are tender when pierced with a knife, 5 to 10 minutes.
3Remove the fruit to a serving bowl with a slotted spoon, discarding bay leaves. Bring the remaining poaching liquid to a boil over high heat and cook until reduced to ½ cup, about 12 minutes. Spoon over the fruit.