White wine poached pears make the best healthy yet indulgent dessert!
We are very fortunate to have kids who love fruit. Our issue is keeping fruit on hand vs trying to convince them to eat more. This provides ample opportunities to make different fruit based recipes including these fig ice cream and watermelon steak recipes. Pears are a favorite, especially this simple pear dessert recipe. The kids go crazy when they see like it was announced they were having a school holiday. For those without kids don’t worry as this dish is popular with adults – they hear “wine” and all is good.
The poaching liquid reduces to an addictive all purpose sauce for the pears and I’m reminded by my kids to make ample of. It may be the only leftovers they proactively sign up for. The combination of ginger, cinnamon, and vanilla added to ripe pears is divine. The anise if you have it on hand elevates this pear dish but is not essential. It’s like the Warriors adding Kevin Durant. I typically use it when I make for clients or guests to up the ante.
Its a simple dish, but it goes without saying to use ripe pears.
Great beats, better eats. Enjoy these wine poached pears!
White Wine Poached PearsPrint
- 3 cups white wine
- 3 cups water
- 3 cups sugar
- 2 star anise cloves optional
- 1 oz fresh ginger Peeled and chopped
- 1 cinnamon sticks
- 1 vanilla bean
- 4 pears (Bosch or Anjou) Preferably with long stems attached
- Place white wine, water and sugar in a large saucepan. Add cinnamon sticks, vanilla bean, ginger and anise. Stir over a low heat until sugar dissolves. Bring to a gentle simmer.
- Peel pears with a vegetable peeler and cut bottom base so pears can Stan upright later. Place pears in poaching liquid. Cover pan with parchment paper and cover with lid. Reduce to low heat and cook covered for 30-40 minutes turning occasionally to ensure all sides of the pears are covered with poaching liquid. Pears should be relatively soft when ready.
- Remove pears from the liquid and place each in a serving bowl. Turn the heat up on the remaining poaching liquid and cook down to syrup like consistency. Spoon syrup over the pears and serve warm or at room temperature