Pears Poached in Elderberry Syrup
This would make a lovely appetizer or first course, as well as being a delicious dessert.
Serving Size: 4
- 4 pears, with stem left on, peeled
- 1 cup elderberry juice
- 3 teaspoons cornstarch
- 1/2 cup white wine
- Place the elderberry juice in a small saucepan.
- Add the cornstarch and mix well.
- Bring to a boil, stirring constantly.
- When the syrup has become very thick, remove from the heat and add the white wine to slightly thin it out. By not boiling the wine, it will retain some of the alcohol.
- Peal the pears and submerge in the elderberry syrup.
- If the pears are very ripe, you will not need to cook them for long – a minute or two. If the pears are slightly under-ripe and hard, they can be cooked longer and still hold their shape.
- Allow the pears and syrup to cool.
- Serve the pears garnished with mint leaves and optionally some non-dairy whipped topping.