Monday, April 25, 2011

Poached Pears

Last Christmas we made these and I failed to post them because I lacked a decent picture.  They were the hit of our Christmas brunch for sure.  So, I made them again for Easter brunch.  This recipe is my own, made up from a bunch I looked at online. 
This is a sweet and slightly spiced pear that is so tender, it about melts in your mouth.  They are super easy and look so pretty and elegant.  Add to that the fact that they are delicious, it becomes is a must make!


  • 4 pears, peel, cored and halved*
  • 1 1/2 cups red wine (like Merlot)
  • 2 cups water
  • 3/4 cup sugar
  • cinnamon stick (or 2 tsp. cinnamon)
  • few cloves
  • some lemon peel
  • 2 tsp vanilla 

Place sugar and liquids in pan and mix.  Add everything else.  Turn heat on high until boils and turn down to medium.  Keep liquid in a light boil turning down if to vigorous.  Leave it and let it cook for 45min-1 hour.  Make sure there is liquid in pan at all times and doesn't go dry.  The liquid will get thick and syrupy.  This is what you want.  Serve warm or room temp with some syrup from pan over them and some whipped cream.

*can peel and leave whole with stem for a very elegant dessert.  After peeled, take a new plastic spongy (soap free of course) and scrub the pear to remove peel lines.  Can cut bottom off slightly so it will be flat and stand up on plate.  Can even core bottom if desired and when serving, fill it with some marscapone or whipped cream.

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