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Wine Poached Pears

INGREDIENTS
BOTTLE OF KIEPERSOL CABERNETSAUVIGNON
1/4 CUP SUGAR
2 TBSP BROWN SUGAR
1 ORANGE, JUICED
2 TBSP LEMON JUICE
ONE 3 INCH STRIP ORANGE PEEL
1 CINNAMON STICK
1 TBSP VANILLA
1/2 TSP CLOVES
4 FIRM, RIPE PEARS

PREPARATION
In a large saucepan, combine wine, sugars, orange juice, zest, lemon juice, cinnamon, vanilla and cloves. Bring to a boil, reduce heat and simmer for 5 minutes.

While the sauce is simmering, peel the pears. Leave the stem intact and be careful to not blemish the flesh of the pear. Slice 1/2 inch off the bottom to create a flat surface. Gently place the pears in the poaching liquid, cover and simmer for 15 to 20 minutes turning every 5 minutes to ensure even color. You will want the pears to be cooked but still firm.

Remove saucepan from heat and cool with pears upright. Gently remove pears from liquid and allow to come to room temperature. The liquid should be fairly syrupy at this point. If you’d like it to be thicker, simmer for an additional 15 minutes. Take off heat and drizzle each pear with syrup and serve. Note - the syrup will harden quickly so make sure to serve immediately!

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