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Poached Pears

Marcus Nilsson
Serves 4 Hands-On Time: 15m Total Time: 55m

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.
By Kate Merker,  May 2007
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Quick Tip

Pears not quite ripe? Poaching in wine renders them juicy and tender. For extra drama, serve this dessert with a scoop of vanilla ice cream.

Nutritional Information

  • Per Serving
  • Calories 318Calories From Fat 0%
  • Fat  0g
  • Sat Fat  0g
  • Cholesterol  0mg
  • Sodium  8mg
  • Carbohydrate  66g
  • Fiber  4g
  • Sugar  55g
  • Protein  1g
What does this mean? See Nutrition 101.

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