Burgundy-poached pears

1. 1

   Carefully peel the pears, leaving the stems intact.

2. 2

   In a deep saucepan, bring the wine to a boil with the sugar, cinnamon, vanilla bean and lemon zest.

3. 3

   Reduce the heat so that the mixture is simmering slowly and add the pears.

4. 4

   Poach them until they are tender, about 25-35 minutes.

5. 5

   Remove from heat and let the pears remain in the liquid until serving time.

6. 6

   To serve, decorate the top of each pear with a mint leaf and serve with a spoonful of the poaching wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.