POACHED PEARS

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POACHED PEARSCold-weather meals eaten around the kitchen table are even cozier with the aroma of a pot of simmering pears. Red-wine poaching imbues the pears with a deep garnet color and makes a beautiful finale to meals of roasts and braises. Poaching in white wine imparts a more delicate flavor, serving as an elegant end to a dinner of grilled chicken or fish. You can experiment with spices. I like to put in a whole cinnamon stick and star anise, an orange peel, a vanilla bean, and fresh ginger. The recipe can be made with other fruits—try rhubarb, hard peaches, or nectarines.

  • Yield: 4 Servings

Ingredients

  • 3 CUPS RED OR WHITE WINE (SEE “COOKING WITH WINE”)
  • 3 CUPS WATER
  • ½ CUP HONEY
  • ABOUT 1 TABLESPOON MIXED WHOLE SPICES AND AROMATICS,
  • SUCH AS CARDAMOM, STAR ANISE, ALLSPICE, OR CLOVES
  • ONE CINNAMON STICK
  • 1 VANILLA BEAN, SPLIT
  • ONE 2-INCH STRIP OF CITRUS PEEL (OPTIONAL)
  • ONE 2-INCH PIECE OF FRESH GINGER, PEELED AND CUT INTO BATONS
  • 4 FIRM BUT RIPE BOSC PEARS, PEELED, STEMS LEFT INTACT
  • ICE CREAM AND/OR TOASTED NUTS, FOR SERVING (OPTIONAL)
How to Make It
  1. Fill a medium pot with the wine, water, honey, spices, cinnamon stick, vanilla, citrus peel (if using), and ginger. Stir to combine and set aside.  
  2. Remove the seeds from the bottom of each pear, using either a paring knife to carefully carve them out or a teaspoon to scoop them.  
  3. Place the pears in the pot with the liquid, cover, and bring the poaching liquid to a simmer over low heat. Cook until the pears are tender, 30 minutes to 1 hour, depending on the ripeness of the pears.  
  4. With a slotted spoon, transfer the pears to a serving bowl. Continue to simmer the liquid for 10 to 12 minutes, or until the sauce thickens enough to coat the back of a spoon. The liquid will reduce to about 1 cup.  
  5. Ladle the syrup over the pears and serve alongside a scoop of ice cream. prinkle on chopped nuts, if you like.  
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