Pears Poached in White Wine and Vanilla
Simple and elegant, poached pears are always a treat. Make them ahead and keep them in the fridge; they will last for 2 weeks. If you can’t find tiny Seckel pears, 4 Bosc pears will work too.
Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- 3 cups water
- 2 cups dry white wine
- Juice of 1 lemon
- 8 firm Seckel pears, peeled
- 1 cinnamon stick
- 2 cups brown sugar
- 1 vanilla bean, split
- In a small pot, mix together the water, wine, and lemon juice. Add the pears, cinnamon, sugar, and vanilla, and heat to just below a simmer.
- Place a clean dish towel on top of the pears to keep them from floating too high. Allow the towel to totally soak.
- Cook very gently for about 13 minutes or until a small knife inserted in the bottom of the pear comes free with no resistance. Pour the pears and liquid into a shallow dish and place in the refrigerator to cool, uncovered. Serve the pears in bowls with some of the liquid poured on top.