Wine-Poached Pears with Prunes and Citrus

1. 1

   Peel the pears, leaving on some lengthwise strips of skin to make an attractive pattern.

2. 2

   In a saucepan small enough to hold the pears snugly, combine the wine and sugar and simmer over high heat until the sugar is dissolved.

3. 3

   Add the pears, prunes, orange and lemon slices, butter and cinnamon.

4. 4

   Set a large heatproof plate directly on the pears to keep them submerged and bring to a boil.

5. 5

   Reduce the heat to low and simmer, turning the pears once, until they are tender when pierced, about 20 minutes.

6. 6

   Using a slotted spoon, transfer the pears and prunes to a large shallow dish.

7. 7

   Discard the orange and lemon slices.

8. 8

   Simmer the poaching liquid until it is reduced to a thick syrup, about 15 minutes.

9. 9

   Pour the syrup over the fruit and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.