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Spiced Poached Pears

Spiced Poached Pears
For an attractive presentation, leave a bit of skin intact at the top of the pears when peeling the fruit. If desired, garnish each serving with a cinnamon stick.

Ingredients:

  • 1/4 cup mulling spices
  • 4 firm but ripe Bosc pears
  • 2 cups Johannisberg Riesling or other fruity
     white wine
  • 2 cups water
  • 1/2 cup sugar
  • 3/4 lb. assorted dried fruit, such as figs,
      nectarines and cranberries

Directions:

Put the mulling spices in a stainless-steel spice ball. Cut a round of parchment paper to fit the diameter of a saucepan; set the paper aside.

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.
Serves 4.
Williams-Sonoma Kitchen.