Absolutely delicious way to prepare such a common fruit! Easy to prepare, but elegant presentation makes it seem more complicated! Even if pears are slightly under ripe, the poaching will cook them without being mushy- firmer fruit is ideal!
Boil; Add and poach
2 Cups Dry Red Wine
2 Cups Apple Cider or Juice
1/2 Cup Sugar
2 Strips Lemon Peel
1 Vanilla Bean, split lengthwise
1 Cinnamon Stick
2 Anjou or Bartlett Pears, Peeled (leave stem)
Reduce; Serve pears with
1 Cup Poaching Liquid
1/2 Cup Halved Cherries or blackberries
1/4 Cup Greek Yogurt
1) Boil wine, cider, sugar, lemon peel, vanilla bean, and cinnamon stick in a pot over high heat. Reduce heat to low and add pears; poach until knife can easily pierce, about 40 minutes, Stirring occasionally.
2) Allow Pears to cool in the liquid for at least an hour to overnight. The longer they sit, the more color and flavor they absorb.
3) Discard cinnamon stick, lemon peel, and vanilla bean. Place 1 Cup of poaching liquid in pot and heat on high until it’s reduced to about 1/4 Cup. While boiling, cut pears in half and remove core with melon baller.
4) To serve, arrange 2 pear halves on a plate with 2 tbsp Greek yogurt and 1/4 cup berries/cherries. Drizzle 2 tbsp sauce and serve.
Fat 1 g
Carbohydrates 40 g
Fiber 6 g
Protein 2 g
Recipe found in “Cuisine At Home; Cuisine for Two” magazine.