Poached Spiced Pears
by RoryThis autumn recipe makes a scrumptious dessert.
Poached Spiced Pears
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Category
Desserts
Ingredients
6 Small Firm-But-Ripe Anjou Pears, Peeled
3 C. Sweet White or Red Wine (We Like Moscato)
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¼ C. Mulling Spices
2 C. Pear Nectar (or Juice)
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1 Cinnamon Stick (Broken in Half)
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1 Vanilla Bean (Split Lengthwise)
½ C. Granulated Sugar
1 ½ tsp. Arrowroot
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1 C. Cinnamon Pear Balsamic Vinegar
Directions
Using melon baller, remove core from bottom end of pears.
Put mulling spices into a bit of cheesecloth or a muslin bag. Combine wine, mulling spices (in bag), pear nectar, sugar, and cinnamon stick in large pot. Scrape in seeds from vanilla bean; add outer pod. Bring to simmer.
Add pears to bubbling spice-wine-juice mixture (liquid should cover pears halfway). Reduce heat to medium-low and cook until pears are tender, about 10 minutes, turning pears halfway through.
Transfer pears and cooking liquid to large bowl. Cool completely.
Drain poaching liquid back into the pot. Mix 2 tablespoons of the poaching liquid with arrowroot in small bowl; return to pot. Bring the mixture to a boil, and boil until sauce thickens and is reduced to 2 cups, stirring occasionally, about 12 minutes.
Cool sauce to room temperature.
Garnish with reduced balsamic, ice cream, whipped cream, and mint!
Recipe Note
Make-ahead: (Pears and sauce can be prepared up to 1 day before. Cover separately and refrigerate. Bring to room temperature before serving.)