Simple Poached Pears

1. 1

   Combine the wine, water, sugar, cinnamon sticks, vanilla and lemon zest in a Dutch oven; heat to a boil over high heat.

2. 2

   Add pears to the poaching liquid; reduce heat to medium-low.

3. 3

   If the pears are not completely submerged, add boiling water to cover.

4. 4

   Cover pears with a circle of parchment paper; poach until easily pierced, about 30-40 minutes.

5. 5

   Turn off heat; let pears cool in the liquid.

6. 6

   Serve at room temperature or chilled, whole or cut in half and cored.

7. 7

   If desired, heat poaching liquid to a boil; boil until reduced to about 1 cup.

8. 8

   Strain the liquid; pour over pears.

No additional tips available.