I’ve been over at my neighbors “poaching” some other holiday recipes and it reminded me of poached pears. This is the perfect season for them. Try to buy ones that are not too ripe. Bosc seem to work well or Anjou.
- 4-6 Pears
- 1 Bottle Red Wine, something light and slightly fruity is best
- 1/2 Cup Orange Juice
- 1/2 Cup Sugar
- 1 Oz Grand Marnier
- 1 Lemon, juiced
- 1 Whole Vanilla Bean or 1/2 Teaspoon Vanilla Extract
- 6 Whole Cloves
- 1 Rosemary Sprig
- Deep Sauce Pan with Lid
- Paring Knife or Peeler
- Slotted Spoon
- Peel the pears, leaving the stem in tact.
- Arrange them in the bottom of the pan.
- Cover with wine and all the other ingredients.
- Bring to a brisk simmer but do not boil.
- Cover and cook for about 30 minutes. You want the pears to be soft but still firm. Turn them every now and then to make sure they are covered with the liquid.
- Remove to a dish with a slotted spoon.
- Remove rosemary and vanilla bean then bring to a boil.
- Reduce by about half.
- Remove from heat.
You can either refrigerate both the pears and the syrup or serve warm over vanilla ice cream.