Pears Poached in Spiced Wine |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I love the rich garnet color that the pears take on after they've been poached in this fragrant spiced wine syrup, writes Laura Frankel in Jewish Cooking for All Seasons. For the wine to use in poaching, Frankel suggests a kosher merlot by Baron Herzog. Ingredients:
1 (750 ml) bottle dry red wine |
3 cups sugar |
2 cups water |
5 whole black peppercorns |
2 bay leaves |
1 sprig fresh rosemary |
1 sprig fresh thyme |
1 cinnamon stick |
1 vanilla bean, split |
1 lemon zest, grated |
6 pears (forelle or bosc) |
Directions:
1. Heat wine, sugar, water, peppercorns, bay leaves, rosemary, thyme, cinnamon, vanilla bean and lemon zest to a boil in a large saucepan over high heat.
2. Meanwhile, remove the pear cores with a melon baller.
3. Add pears to saucepan; reduce heat to a simmer. Poach the pears until tender enough for a knife to pierce them without resistance, at least 20 minutes, longer if the pears are less ripe.
4. Let pears cool in the poaching liquid, about 15 minutes.
5. Place the pears on a serving platter.
6. Strain the poaching liquid through a sieve into a large saucepan; discard the solids. Heat the liquid to a boil; reduce heat to low. Cook until reduced to a thick syrup, about 45 minutes. Let cool slightly.
7. Serve the pears drizzled with the warm syrup.
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