Poached Seckel Pears – a delicious recipe with Beaujolais Nouveau, sugar, star anise, cloves, cinnamon, vanilla bean. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a 1 1/2- to 2-quart pan over medium heat, combine Beaujolais Nouveau, sugar, star anise, cloves, and cinnamon sticks.
2
Split vanilla bean lengthwise and scrape seeds into wine mixture; add pod. Simmer, stirring occasionally, for 10 minutes.
3
Meanwhile, peel pears (leave stems on) and add to pan; reduce heat to low, cover, and cook untl pears are tender when pierced, 10 to 15 minutes. Remve from heat and let stand, covered, for 1 hour.
4
With a slotted spoon, transfer pears to small bowls and return pan with poaching liquid to medium-high heat. Cook, stirring occasionally, until reduced to 1 cup, about 30 minutes. Drizzle liquid over pears; garnish with whole spices.
389
kcal
Calories
1
g
Fat
94
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 bottle (750 ml.) Beaujolais Nouveau, 1 cup sugar, 4 whole star anise, 4 whole cloves, and more.
Yes, Poached Seckel Pears falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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