Wine-Poached Pears

poached pears 150 Image by: poached pears 150 Author: Canadian Living

These poached pears are perfumy and have a sweet, fruity flavour from the Muscat. You can replace the wine with a nonalcoholic pear nectar if you prefer. Placing parchment paper on top helps keep the pears submerged in the syrup.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2002

Ingredients

  • 8 bartlett pears about 3 lb/1.5 kg
  • 8 Bosc pears about 3 lb/1.5 kg
  • 1 1/2 cup granulated sugar
  • 1 1/2 cup muscat wine
  • 1 1/2 cup riesling wine
  • 3 strips (each 1 inch/25 cm long) lemon rind
  • 3 strips (each 1 inch/25 cm long) orange rind
  • 1/2 cup lemon juice
  • 1 stick cinnamon
  • 5 whole cloves

Method

Peel pears; using melon baller or teaspoon, remove cores through bottoms.

In saucepan, stir together 2-1/2 cups (625 mL) water, sugar, wine, lemon rind and juice, cinnamon and cloves; bring to boil. Add pears; reduce heat to medium-low. Cover with circle of parchment paper cut to fit pan; simmer until pears are tender, 30 minutes. (Make-ahead: Let pears and syrup cool separately. Transfer to airtight container; place parchment paper directly on surface. Refrigerate for up to 2 days.)

Using slotted spoon, transfer pears to plate. In saucepan, boil syrup over high heat until reduced to 3 cups (750 mL). Divide pears among 8 dessert plates. Spoon syrup over top.

Nutritional facts <b>Per serving:</b> about

  • Sodium 5 mg
  • Protein 1 g
  • Calories 244.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 61 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Wine-Poached Pears

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