Poached Pears

by Alexandra

I’m not a wine-drinker, but I do appreciate the flavor of it in desserts or meals. In this case, red wine offers a bold, rich flavor that complements tender pears and winter spices.

What’s great about this dessert is that it’s really light, so its a great way to finish off a rich meal or to cuddle up with some seasonal flavors. These pears go very well with pumpkin ice cream because there are a lot of shared flavors, but if in doubt, I recommend French Vanilla.

This recipe is loosely based off of a version I found in The Ski House Cookbook.

Poached Pears
4 d’Anjou pears, pealed, halved and cored
3 cups red wine
1 cup water
1/4 cup sugar
3 cinnamon sticks
1/2 unpeeled orange
1 bay leaf
whole cloves
 
Pierce the skin of the orange with a knife and poke the cloves into the skin. Add the studded orange, bay leaf and cinnamon sticks to a large saucepan with the wine, water and sugar and bring to a boil.
Add pears, reduce to simmering, and cook for 35 minutes.
Remove pears to a bowl and simmer the liquid for another 35 minutes or until reduced to about 1/3.
Cool the sauce, and serve with pears. Optional: ice cream or whipped cream.
 

-Alexandra

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