Servings: 6 as a starter; 4 as a main
This impressive starter from culinary instructor Emily Peterson is neither difficult nor time-consuming. If serving as a main course, rice makes a great side. Two tips: Add enough salt to the poaching liquid to properly balance the flavors, and be sure to use pear nectar, not pear juice.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Nothing special.Easy but would not male again. Not worth it.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?