Poached pears
Dessert

*1 (750-ml) bottle white wine, Riesling or Viognier
*1 cup water
*5 ounces vanilla sugar, approximately 3/4 cup
*1 whole vanilla bean, split and scraped
*4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact

Place the white wine, water, sugar and vanilla bean and pulp into a
4-quart saucepan over medium-high heat and bring to a boil.

Core the pears from the bottom. Decrease the heat to medium low and
place the pears into the liquid, cover and cook for 30 minutes or until
the pears are tender but not falling apart. Maintain a gentle simmer.
Remove the pears to a serving dish, standing them upright, and place in
the refrigerator.

Remove the vanilla bean from the saucepan, reduce the syrup to
approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not
allow the syrup to turn brown. Place the syrup in a heatproof container
and place in the refrigerator until cool, approximately 1 hour.

Remove the pears from the refrigerator, spoon the sauce over the pears
and serve.

 
Kathy Van Beurden
 
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