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