I’m rather thankful that alcohol cooks off. These pears are too good for me to resist (I briefly considered eating the entire one).
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 cup cinnamon
1 cup sugar
- 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.
- 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.
- 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!
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.