Pears Poached In Spiced Wine

1. 1

   Heat wine, sugar, water, peppercorns, bay leaves, rosemary, thyme, cinnamon, vanilla bean and lemon zest to a boil in a large saucepan over high heat.

2. 2

   Meanwhile, remove the pear cores with a melon baller.

3. 3

   Add pears to saucepan; reduce heat to a simmer. Poach the pears until tender enough for a knife to pierce them without resistance, at least 20 minutes, longer if the pears are less ripe.

4. 4

   Let pears cool in the poaching liquid, about 15 minutes.

5. 5

   Place the pears on a serving platter.

6. 6

   Strain the poaching liquid through a sieve into a large saucepan; discard the solids. Heat the liquid to a boil; reduce heat to low. Cook until reduced to a thick syrup, about 45 minutes. Let cool slightly.

7. 7

   Serve the pears drizzled with the warm syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.