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Wine-poached pears with vanilla-cinnamon sauce
Desserts
Wine-poached pears with vanilla-cinnamon sauce
Your average Anjou may not
seem as “sexy” as trendier
fruits. But poach it in red
wine and—hello! Plain-jane
pears become a delicacy!
Makes
2
Total Time
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Ingredients
Test Kitchen Approved
Pick a dry red wine
(merlot is good), and don’t
let the liquid boil hard while
the pears poach. A light simmer
will keep the fruit from
turning to mush. Using firm,
slightly underripe pears will
also prevent overcooking
Instructions
Boil wine, cider, sugar, lemon peel, vanilla bean, and cinnamon in a saucepan over high heat. Reduce heat to low, add pears, and poach until easily pierced with a knife, about 40 minutes, stirring occasionally. Allow pears to cool in liquid for at least 1 hour or chill overnight. Halve pears lengthwise, then remove core with a melon baller.
Reduce 1 cup of poaching liquid in a small saucepan over high heat to 1/4 cup, about 15 minutes. To serve, arrange 2 pear halves on each serving plate, top with yogurt and berries, then drizzle with sauce.
Reduce 1 cup poaching liquid until syrupy—it’s ready when it leaves a path on the spatula.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per pear
Calories: 160
% Daily Value*
Total Fat 1g 1%
Cholesterol 3mg 1%
Sodium 26mg 1%
% Daily Value*
Carbs 40g 13%
Fiber 6g 24%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.
