Poached Pears


  • 1 bottle dry, semi-sweet white wine
  • 1 cup of water
  • 5 ounces of sugar
  • 1 whole vanilla bean, cut open and scraped
  • 4 firm, ripe Bosc pears, stems on

    1. Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat. Bring to a boil.
    2. Core pears from the bottom up to keep the shape intact.
    3. Decrease the heat to medium low. Place pears into the liquid and cover. Cook for 30 minutes or until the fruit is tender.
    4. Remove the pears and place, standing up, in the refrigerator.
    5. Remove the vanilla bean from the sauce, and increase the heat to high, in order to reduce the syrup until there is about 1 cup. Don’t allow the syrup to turn brown.
    6. Pour syrup into a heatproof container and cool in the refrigerator for one hour.
    7. Place the pears onto individual desert plates, spoon sauce over each and serve. May be served with a scoop of vanilla ice cream on the side.

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