Wine–Poached Pears

from March/April 2010 TeaTime Magazine

Simmered in dry red wine, sugar, vanilla bean, and cinnamon, these pears are truly decadent.

Downloads:
Wine–Poached Pears Recipe

1 (750-ml) bottle dry red wine, such as Pinot Noir
1 cup sugar
1/2 vanilla bean, split lengthwise
2 cinnamon sticks
4 firm but ripe pears, peeled and pricked with a fork

• In a large saucepan over medium-high heat, combine wine,
sugar, vanilla bean, and cinnamon sticks. Bring to a simmer,
whisking until sugar is dissolved. Add pears. Simmer until pears
are tender and liquid is reduced and slightly thickened, approximately
25 minutes.
• Remove pears. Pour liquid through a fine-mesh sieve, discarding
vanilla bean and cinnamon sticks. Reserve 1/4 cup wine reduction.
Cool pears. Chop pears into small pieces, discarding cores.

Editor’s Note: Wine-Poached Pears are a key ingredient in Poached-

Pear and Feta Tea Bread (pictured).