It is no secret that I am a big fan of adding alcohol to food. I’ve managed to incorporate red wine, rum, beer, vodka, white wine, and more into dishes ranging from steamed mussels to rum soaked blackberries. These pears are no different. They are an elegant and simple dessert that is great for people with allergies or on limiting diets. If you’re cooking for a crowd, cut the pears into halves or quarters to shorten the poaching time and make each one go further. Serve with vanilla ice cream or marscapone.
Also, just a note on cooking with booze, never cook with alcohol that you wouldn’t drink. You don’t have to use the fancy stuff, but don’t think that this is the time to use up all the half-empty bottles you have left from your last party. Please. Just don’t. Plus, since this recipe calls for only two cups of wine, you’ll have two glasses left to enjoy while cooking!
Poached Bosc Pears (Serves 2-4)
- 2 Bosc Pears (halve if serving 4), ripe but firm
- 2 cups white wine
- 2 cups water
- 1 cup sugar
- 1 vanilla bean split and scraped
- zest and juice of one lemon
- 1/2 tsp cinnamon
- pinch nutmeg
- Peel and core the pears. If poaching whole, core the pears from the bottom with a melon baller or metal 1tsp measuring spoon. Be sure to remove all seeds.
- Combine all other ingredients in a small saucepan over low heat. Gently place pears into poaching liquid and cover.
- Poach for 20-25 minutes or until a knife can piece the fruit easily but the pears are skill keeping their shape. Check periodically to ensure the water is not boiling and the fruit is fully submerged.
- Remove Pears from liquid and set aside.
- Bring the poaching liquid to a boil and reduce until there is about 1 cup remaining. All of the above can be done up to a day ahead of time.
- Serve pears with vanilla ice cream and drizzle sauce over.