Continuing on with the holiday recipes, sometimes it’s nice to have a dish when entertaining that’s kind of a fix-it-and-forget-it dish that is still tasty and beautiful and not all “pre-made”. Poached pears look beautiful on the plate, make your house smell delicious and taste amazing in yo’ mouth!
What I love most about this recipe is the sauce that is left in the pan once the pears are cooked. I like to reserve the sauce in an airtight container, refrigerate it and use it later over ice cream or pancakes.
- 1 cup Brandborg Vineyards Hurrah Syrah Syrah Dessert Wine
- 4 ripe Bosc pears
- 3 - 2" orange peel strips
- 1 - 2" lemon peel strip
- 1 teaspoon ground cinnamon
- 3/4 cup white sugar
- In a saucepan over medium high heat, bring wine, sugar, lemon peel and orange peel to a boil. Remove from heat.
- Peel pears. Remove bottom 1/4" from pears to create a flat surface.
- Nestle pears in the wine mixture. Over medium heat, bring back to a boil. Reduce heat to low, cover and simmer about 30 minutes. Turn pears about every 10 minutes for even cooking. Serve warm with vanilla ice cream. Spoon sauce over ice cream. Reserve sauce in an airtight container and refrigerate for later use.
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