| 1 | Pare the pears, leaving stems intact. |
| 2 | With paring knife or vegetable peeler, remove as much of the cores as possible from the blossom ends. |
| 3 | place wine and sugar in a non-corrodible pan just large enough to hold the pears. |
| 4 | Cook, stirring occasionally, over high heat until sugar is just dissolved. |
| 5 | Reduce heat to medium and add pears and peppercorns. |
| 6 | simmer pears, turning them occasionally, until they are tender, about 25 minutes. |
| 7 | Remove from heat and let them cool to room temperature, then transfer the pears to a serving dish. |
| 8 | Strain poaching liquid and boil until it is reduced by half. |
| 9 | Cool to room temperature. |
| 10 | whip the cream to soft peaks, with a little sugar if desired. |
| 11 | Chill the cream for a few minutes or as long as 2 hours. |
| 12 | Pour poaching liquid over pears and serve the whipped cream on the side. |
| 13 | from susan belsinger and carolyn dille"s "peppercorns around the world" article in "the herb companion." dec. |
| 14 | 1992/jan. |
| 15 | 1993, vol. |
| 16 | 5, no. |
| 17 | Pg. |
| 18 | 48 |
