1 cup(s), or white grape juice
¼ cup(s), or 1 bunch
1½ tsp, 8 (3-inch-long) strips, removed with a vegetable peeler
Fresh lemon juice
4 large, Bartlett or Bosc varieties
- Combine the water, wine, sugar, all but 8 tiny sprigs of the tarragon, the lemon zest and juice, and salt in a large saucepan and set over high heat. Bring to a boil; boil 10 minutes. Remove the saucepan from the heat.
- Meanwhile, peel the pears, cut lengthwise in half, and remove the cores with a melon baller or a small knife. Add the pears to the saucepan and set over low heat. Simmer, covered, over low heat until the pears are tender when pierced with a fork, 10 – 15 minutes. With a slotted spoon, transfer the pears to a large shallow bowl.
- Bring the poaching liquid to a boil over high heat; boil until reduced to about 2 cups, about 15 minutes. Pour through a fine-mesh sieve set over a small bowl; reserve the zest. Pour the poaching liquid over the pears; add the lemon zest. Cool the pears slightly and serve, or refrigerate, covered, turning occasionally, until thoroughly chilled, at least 3 hours or up to 2 days.
- Place a pear half in each of 8 shallow bowls and top with some of the syrup; garnish with the remaining tarragon sprigs and the lemon zest. Yields 1⁄2 pear and 1⁄4 cup syrup per serving.