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Category: Fruits
Prep Time: Cook Time: Total Time:
This recipe works best with just-ripened pears that are neither too soft nor too hard. Although these poached pears taste great on their own, you can serve them with ice cream, Creme Anglaise (see related recipe), lightly sweetened and whipped creme fraiche, or cheese, such as a blue.
Serves 4 to 6
1 1/2 cups fruity red wine
1/2 cup sugar
1 cinnamon stick
2 whole cloves
1 long strip lemon zest
1/2 vanilla bean , split lengthwise, and seeds removed
2 pounds pears (4 medium), peeled and cored
1. Bring the wine, sugar, cinnamon stick, cloves, lemon zest, vanilla bean and seeds to a boil in a medium saucepan, stirring occasionally, until the sugar dissolves completely, about 5 minutes.
2. Add the fruit to the pan, turn off the heat, cover, and set aside until the mixture cools to room temperature, about 30 minutes.
3. Remove the vanilla bean, cloves, cinnamon stick, and zest and refrigerate until well chilled, at least 2 hours. To serve, spoon portions of the fruit and syrup into individual bowls.
To Make Ahead
The pears can be prepared and stored in the poaching liquid, covered tightly with plastic wrap, in the refrigerator for up to 3 days.
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Poached Pears in Spiced Red Wine
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Category: Fruits
Prep Time: Cook Time: Total Time:
This recipe works best with just-ripened pears that are neither too soft nor too hard. Although these poached pears taste great on their own, you can serve them with ice cream, Creme Anglaise (see related recipe), lightly sweetened and whipped creme fraiche, or cheese, such as a blue.
Serves 4 to 6
1 1/2 cups fruity red wine
1/2 cup sugar
1 cinnamon stick
2 whole cloves
1 long strip lemon zest
1/2 vanilla bean , split lengthwise, and seeds removed
2 pounds pears (4 medium), peeled and cored
1. Bring the wine, sugar, cinnamon stick, cloves, lemon zest, vanilla bean and seeds to a boil in a medium saucepan, stirring occasionally, until the sugar dissolves completely, about 5 minutes.
2. Add the fruit to the pan, turn off the heat, cover, and set aside until the mixture cools to room temperature, about 30 minutes.
3. Remove the vanilla bean, cloves, cinnamon stick, and zest and refrigerate until well chilled, at least 2 hours. To serve, spoon portions of the fruit and syrup into individual bowls.
To Make Ahead
The pears can be prepared and stored in the poaching liquid, covered tightly with plastic wrap, in the refrigerator for up to 3 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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