You are here

Vanilla-Muscat Poached Pears

Wow customers with these poached pears dipped in decadent chocolate and crunchy sliced almonds.


4 Markon First Crop Bartlett Pears (peeled and cored)

Poaching syrup

4 cups water

1 cup Muscat wine

1/2 vanilla bean

1 cup sugar

12 oz. chocolate (cut into small pieces, melted over a double boiler)

2 cups almonds (sliced and lightly toasted)



Peel, core, and poach pears in syrup (see poaching syrup recipe above) until tender. Remove pears from syrup and pat dry with a clean towel.


Place the bottom half of each pear in the melted chocolate, then roll through the toasted, sliced almonds. Place on wax paper until the chocolate has hardened. Serve.