Pears Poached in Spiced Wine
YIELD: 4 servings PREP TIME: 10 min COOK TIME: 20 min
- 1 cup water
- 1 ½ cups dry red wine
- ½ cup dark brown sugar, firmly packed
- 1 (3 inch) cinnamon stick (more for serving presentation if desired)
- 10 Tellicherry black peppercorns
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 4 firm, ripe Bosc or Bartlett pears (choose pears with long stems for an attractive presentation)
- 4 sprigs of fresh mint with attractive leaves
Combine the first 8 ingredients in a 3-quart microwave safe bowl and microwave on “high” temperature for 5 minutes or until mixture boils.
While the liquid is cooking, peel and core the pears, leaving stems intact. To core the pears slice off about 1/4 inch from the base of each fruit so it will sit flat. After the liquid is done cooking for 5 minutes, add pears to the poaching liquid, cover and microwave on “high” temperature for 10 minutes or until they are tender. Remove bowl from microwave, place on counter, let the contents cool for 5 minutes, and then remove pears with a slotted spoon. Set pears aside.
Next, microwave liquid at “high” temperature for 5 minutes or until reduced to 1 cup. Place each pear in a shallow dessert bowl for serving and spoon ¼ cup of the spiced wine syrup over each pear. Garnish with mint leaves (as pictured above) and additional cinnamon sticks. Serve with ice cream or a complementary soft cheese (e.g. bleu cheese) if desired.
Store leftover pears in the refrigerator for up to 3 days.
Vietnamese Cinnamon Sticks
Tellicherry Black Peppercorns