Pears Poached in Red Wine and Cinnamon

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009

Print

Great hot or cold with a plain cookie and sorbet or filled with sweetened cream cheese where the core used to be.

  • Servings: Serves 3 - 6
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Beginner
  • Course: Dessert

Ingredients

3 Bosc pears, peeled, halved and cored
1 750-ml. bottle of dry, red wine, such as Merlot
2 1/2 c. water
1 cinnamon stick (3-in.)
1/2 c. honey
5 whole cloves
1/2 vanilla bean, split and scraped
zest of 1 lemon

Directions

Pour wine into a 4-qt. chef's pan and turn heat to medium. Add the cinnamon, honey, cloves, vanilla bean and lemon zest and stir, making sure to dissolve the honey into the wine.
 
Add the pears and pour in enough water so the pears are completely covered in the liquid. Bring the liquid to a gentle boil and cook until the pears are fork tender, about 15 - 25 minutes.