Red and White Wine Poached Pears

December 15th, 2008

This recipe for poached pears is one of my favorites to have around the holidays. Once you make the pears, they are so versatile. You can slice them into salads or use them as an hors d’oeuvre in a cheese plate.  Once you taste them, you’ll start thinking of all kinds of creative possibilities.  I know Kimberly loves poached pears for dessert with really good vanilla ice cream or thick yogurt. 

Make six pears of each variety and keep them in their syrup in the refrigerator for up to 2 weeks. You can use them in salads, wrap them in puff pastry or put them into stuffing. They are also wonderful in clafouti or even pancakes.  While you can poach them peeled and whole, I think it is so much easier to slice them into quarters. This year, I didn’t have star anise or cinnamon sticks, so I used my favorite Chai blend from Teaism. Now, I want to try a Jasmine Pearl Green Tea poached pears. Get creative. 

Wine Poached Pears

White Wine Syrup
3 cups dry white wine
1 cup sugar
8 strips of lemon zest
1 vanilla bean split lengthwise
6 firm but ripe Anjou pears, peeled, halved and cored
 
Place first 4 ingredients in a large non-reactive pot and bring to a simmer. Add the prepared pears and cover. Simmer, turning them occasionally for 8 minutes. Remove from heat and let the pears cool in the poaching liquid.  Refrigerate for up to 2 weeks.
 
Red Wine Syrup
3 cups dry red wine
1 cup orange juice
2/3 cup Sugar
½ cup fresh lemon juice
2 sticks of cinnamon
4 star anise
6 Bosc pears, peeled, cored and quartered.
 
Combine the first 5 ingredients into a very large non-reactive pot. Bring to a simmer and make sure sugar dissolves. Add the pears and simmer for 8 minutes. Remove from heat and allow to cool in poaching liquid.
 
*Both of the poaching liquids can be reduced into a fine sauce to serve over the pears. Simply remove the pears and pour into a large pan and allow to reduce over a low heat until the mixtures turns into a syrup. This can be used with the pears for a lovely dessert or use it once the pears are gone as a basting syrup for poultry.

 

Entry Filed under: Amuse Bouche Made Easy,Gluten-Free,Holiday Ideas,In Season,Savory Recipes,Stealth Health,Sweet Recipes

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