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| Gourmet Recipe |
| Poached Pears in Sokol Blosser's Evolution |
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Ingredients:
2 cups Evolution wine
1/2 cup sugar
2 tablespoons lemon juice
4 Bosc pears, peeled, halved, then cored
4 scoops of vanilla ice cream, or homemade whipped cream
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Chef Alison Sokol Blosser says: “I saw this recipe in Mireille Guiliano's book, French Women Don’t Get Fat, and it called out to me to try with Evolution wine. So, I did and it was fabulous! The best thing about this dessert is that you can easily prepare it before dinner, refrigerate the pears while you eat, and then arrange the elements of this light and delicious dessert when you're ready. While the recipe uses Evolution, I would enjoy the finished product with a glass of our Estate White Riesling Dessert Wine, made in the style of an ice wine. Cheers!"
Directions:
1. In a heavy saucepan, bring the Evolution wine and sugar to a boil. Lower the heat and simmer for 5 more minutes.
2. Add the lemon juice and pears. Flip the pears to make sure all sides are covered with the Evolution “juices”. Cook for 10 minutes over medium to low flame. Cool and refrigerate.
3. Bring the pears to room temperature before serving. Add 1 scoop vanilla ice cream or homemade whipped cream to each serving. Or, for extra luxury, serve each pear in a little pool of melted dark chocolate.
Serves 4
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