Spiced Poached Pears
- 1/4 cup mulling spices
- 4 firm but ripe Bosc pears
- 2 cups Johannisberg Riesling or other fruity
- 2 cups water
- 1/2 cup sugar
- 3/4 lb. assorted dried fruit, such as figs,
nectarines and cranberries
Using a vegetable peeler, peel the pears almost to the top. In the saucepan over medium heat, combine the wine, water, sugar, pears and spice ball. Bring to a boil, stirring occasionally, then reduce the heat to low. Press the parchment round directly on the pears and liquid. Cover with a lid and simmer until the pears are tender, 15 to 20 minutes. Using a slotted spoon, transfer the pears to individual bowls.
Add the dried fruit to the poaching liquid and simmer on low heat until the fruit is plump and tender, 5 to 10 minutes. Using a slotted spoon, divide the fruit among the bowls.
Increase the heat to medium-high, bring the liquid to a boil and cook until slightly thickened, 1 to 2 minutes. Divide the liquid among the bowls and serve immediately.