Poached Pears with Rosemary Syrup and Candied Rosemary

Poached PearsCourtesy of Kathy Driver

Serves 10
To be served with cornmeal pound cake


3 cups water
2 cups sugar
1 cup off-dry Riesling
3 fresh rosemary sprigs
1 vanilla bean, split lengthwise
¼ teaspoon whole black peppercorns
10 Forelle, Bosc or other small pears, peeled, stems left intact

Syrup and Candied Rosemary:
1 cup sugar
½ cup water
10 4” long fresh rosemary sprigs
Baker’s sugar or other superfine sugar

For pears:

Combine first 6 ingredients in large saucepan and stir over medium heat until sugar dissolves. Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer pears until tender, about 20 minutes. Chill pears uncovered in syrup until cold, at least 3 hours.

For syrup and candied rosemary:
Bring 1 cup sugar and ½ cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary sprigs. Summer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup.

Pour baker’s sugar into shallow bowl. Add drained rosemary sprigs to sugar, one at a time, turning to coat thickly. Place on paper towels. Dry at least one hour.

MAKE AHEAD: Pears can be made two days ahead. Cover and keep chilled. Syrup and candied rosemary can be made 1 day ahead. Let sprigs and syrup stand at room temperature.

Sugared Rosemary