The end of tonight's meal was poached Beurré Bosc.
To do these you will need a couple of bosc pears, a half cup of white wine and a tablespoon of honey.
The classic way of preparing this dessert is to poach them whole. Our pears were a little large so I peeled and halved them, then placed the pear halves in a covered saute pan with a half cup of white wine. After bringing the wine to a boil I poached the fruit for about ten minutes under a cover.
Toward the end of the poaching, I added a Tablespoon of honey to the wine. When the poaching was nearly complete, I removed the cover and reduced the wine to a syrup consistency.
We held the fruit this way (with very low heat) until after dinner, then plated our dessert.
I like a chilled Gewurztraminer with this fruit dish.
A good way to end our meal.
This post was edited on 5/14 at 6:59 pm