Poached Pears in Six Spices

[migration] empty title 318 Author: Canadian Living Credits: [migration] empty title 318

  • Portion size 6 servings

Ingredients

  • 2 1/2 cups dry red wine
  • 2 1/2 cups water
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 2 strips (2x1 inch/5x25 cm) lemon rind
  • 4 slices gingerroot
  • 2 cinnamon sticks halved
  • 4 whole star anise
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon cardamom pod
  • 1/4 teaspoon black peppercorn
  • 6 Bosc pears

Method

In large heavy saucepan, stir together wine, water, sugar and lemon juice until sugar is dissolved. Add lemon rind, ginger, cinnamon, star anise, cloves, cardamom and peppercorns. Bring to boil.

Meanwhile, peel pears. With melon baller or small spoon, core, leaving stems intact. Add to pan and simmer, turning pears over occasionally, until tender, 20 to 30 minutes. With slotted spoon, transfer pears to bowl.

Bring syrup to boil and boil until reduced to 1 cup (250 mL), 15 to 20 minutes, strain. Place each pear on dessert plate. Spoon syrup over top.

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Poached Pears in Six Spices

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