Poached Pears with Prunes
Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin ofLe Tobsil, Marrakech's most ambitious Moroccan restaurant.More Recipes by Paula WolfertMore Fruit Desserts
May 2010
Gallery
Credit: © Quentin Bacon
Recipe Summary
Ingredients
Directions
Make Ahead
The poached pears and prunes can be refrigerated in the strained syrup, covered in an airtight container, for up to 3 days. Bring to room temperature before serving.
Suggested Pairing
Sweet Moscato d'Asti from Piedmont, Italy, pairs nicely with these fragrant pears.