Simple and delicious, poached Bosc pears retain their distinctive buttery flavor and are firm enough to maintain shape. Lightly used, spices add their voice to this dessert, served warm or chilled.
Prep Time30 minutesmins
Course: Dessert
Servings: 6
Ingredients
1 1/4cupspacked brown sugar
2 1/2cupsdry red wine
1 1/2cupswater
3whole cloves
1stickcinnamon
6ripe Bosc Pearspeeled and cored
Instructions
Dissolve sugar into wine and water.
Add cloves and cinnamon stick.
Pears may be poached whole or cut in half and poached.
Add pears to wine mixture and heat just until simmering.*
Lower heat and poach gently for 20 to 25 minutes.
Remove from heat and allow to stand in poaching liquid overnight.
Gently remove them from the poaching liquid and drain briefly on paper towels.
Serve with crème anglaise, whipped cream, or a reduction of the poaching liquid.
Garnish with fresh mint.
To reduce poaching liquid, boil until liquid is reduced or becomes a light syrup.
Notes
*You may poach 2 or 3 pears at a time, removing when poached and adding rest of pears or halves.