Wine Poached Pears
There is something about the smell of vanilla and cinnamon on a cold and wet winter day that brightens my spirit. The aroma of this dish will bring folks from far and wide, so you had better make extra!
- 1-1/2 cups red wine (Merlot, Pinot Noir)
- 2 Tbsp lemon juice
- 3/4 cup sugar
- 1 stick of cinnamon (or ½ tsp ground cinnamon)
- 1/2 vanilla bean
- 2 large firm, ripe pears; halved & cored
Preparation on the Trail
Slice the vanilla bean in half lengthwise with a paring knife. Scrape seeds from the bean and place both bean halves and seeds in a medium sauce pan. Combine the wine, lemon juice, sugar, cinnamon stick with the vanilla and bring to a boil until sugar dissolves. Reduce heat and add the pears, cut side down. I prefer using Bosc pears for this dish, although Bartlett pears and even Asian pears would also work.
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