Poached Pears

Poached Pears
Marcus Nilsson
Poaching pears in wine makes them juicy and tender—perfect for slightly underripe fruit.

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Serves 4
preparation
15
minutes
cooking
55
minutes

Ingredients

1/2
bottle (1 1/2 cups) red wine
1
lemon
1
navel orange, quartered
3/4
cup
sugar
1/2
vanilla bean, split, or 1/4 teaspoon vanilla extract
1
cinnamon stick
5
cloves
4
small ripe pears (any variety), peeled

Directions

  1. In a small saucepan, off the heat, combine the wine, the juice from the lemon and orange, 1 of the squeezed orange quarters, the sugar, vanilla, cinnamon stick, and cloves. 
  2. Add the pears and bring to a boil. Reduce heat and simmer, uncovered, turning the pears occasionally, until they're easily pierced with the tip of a knife, about 25 minutes. Using a slotted spoon, transfer the pears to individual plates.
  3. Remove and discard the orange quarter and spices. Return the liquid to a simmer and cook until syrupy and reduced by two-thirds, about 15 minutes, depending on size of pan. Spoon the sauce over the pears.
Kate Merker
April 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 0 %
  • Fat 0 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 8 mg
  • Carbohydrate 66 g
  • Fiber 4 g
  • Sugar 55 g
  • Protein 1 g
What does this mean? See Nutrition 101.

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