Pears Poached in White Wine

I’m rather thankful that alcohol cooks off. These pears are too good for me to resist (I briefly considered eating the entire one).WIN_20160202_19_31_06_Pro

Poached Pears with Vanilla and Cinnamon

1 peeled Bosc pear- sliced in half, or in quarters, or not at all*

1/2 cup Pinot Grigio

2 cups water

1-2 teaspoons vanilla

1/2 tsp

1/2 cup cinnamon

1 cup sugar

Cinnamon sugar

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  1. Stir together the white wine, water, cinnamon, vanilla, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium-high heat and add the peeled pear. Simmer, uncovered, until they turn tender, but not mushy.
  2. Use a large slotted spoon to transfer the pear onto a serving plate. Bring the liquid  back to a simmer, add the sugar, and allow the mixture to reduce by half in volume.
  3. The syrup is ready when it is thick enough to coat the back of a spoon.

Arrange the pears on individual serving plates and drizzle with the syrup. Sprinkle cinnamon sugar generously over the pear.

 

*If you slice the pear, make sure to scoop out the core with a melon baller. Otherwise, be careful of it when eating!

 

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This recipe can be adjusted to suit however many pears you feel like eating and/or currently have in your house. We only had one in our house, and- alas- had to split it between four people. You’ll need to use a fairly firm pear variety, so if you don’t use Bosc, I don’t suggest substituting Bartlett pears- you’ll end up with a lovely wine sauce, scattered throughout with bits of pear.

 

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