Poached Pears with Prunes
Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin of Le Tobsil, Marrakech's most ambitious Moroccan restaurant. More Recipes by Paula Wolfert More Fruit Desserts
Recipe Summary test
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.
Sweet Moscato d'Asti from Piedmont, Italy, pairs nicely with these fragrant pears.