Poached Vanilla and Wine Pears
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bottle of white wine, Riesling
whole vanilla bean, chopped and without pulp
Firm Bosc pears, peeled leaving the stem intact (Anjou or Bartlett are also good)
Add the wine, water, vanilla sugar, vanilla bean and pulp to a 3 or 4 liter pot.
Heat on medium-high and bring to a boil.
While the wine mixture is heating, remove the pits of the pears from the bottom to remove any seeds.
When the wine is boiling, reduce the heat to medium-low and gently add the pears to the pan.
Cover and cook for 30 minutes or until pears are tender but not mushy.
Maintain a gentle boil while cooking the pears.
Remove the pears to a serving plate and place them vertically and place them in the fridge.
Remove the vanilla bean from the wine mixture and increase the heat to high.
Reduce the syrup to approximately 1 cup of liquid, approximately 20-25 minutes.
Don't let the syrup turn dark brown.
Remove from heat and place in a heatproof bowl and refrigerate for at least an hour or until cool.
Remove the pears from the fridge and pour the sauce on top. Serve!
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