The next time you need an elegant dessert – for the holidays or any time of year – try poached pears. A beautiful presentation with golden syrup drizzled over glossy pears, the dessert only looks difficult – if you can boil water, you can make this surprisingly easy treat. Better yet, you can make them ahead of time and then serve cold or warm in the oven for a few minutes.
Serves
4 People
Equipment
Measuring Spoons
Measuring Cups
Sauce Pan(s)
Prep time
30m
Ingredients
750 Millilitres Riesling
1 Cup Water
3/4 Cups Vanilla Sugar
1 Whole Vanilla Bean, split
4 Pears, peeled with stem in tact
Instructions
Place wine, water, sugar and vanilla bean and pulp (or pure vanilla extract) in a 4-quart saucepan over medium-high heat and bring to a boil.
Meanwhile, peel and core the pears from the bottom (a melon baller or a pointy spoon works well). Reduce heat to medium low and add pears, making sure they are submerged in the liquid. Cover and simmer for 30 minutes or until pears are soft but still hold their shape. Remove pears and place in a baking dish, standing them upright, and chill in refrigerator.
Remove the vanilla bean (if used) from the saucepan, raise heat to high, and boil liquid for 20-25 minutes, stirring occasionally, until reduced to a syrup, which will boil down to approximately 1 cup of liquid. Don’t let the liquid turn brown. Place the syrup in a heat-proof container and refrigerate until cool.
Remove the pears from the refrigerator and place on plates, pour sauce over the pears and serve.
