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Poached Vanilla and Wine Pears
🇧🇷Brazil
•View in original language
(Português)
0 min(s)
0 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- bottle of white wine, Riesling1 unit(s)
- water1 cup
- vanilla sugar3/4 cup
- whole vanilla bean, chopped and without pulp1 unit(s)
- Firm Bosc pears, peeled leaving the stem intact (Anjou or Bartlett are also good)4 unit(s)
- 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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