Zesty Poached Pear In Cardamom-Wine Syrup

1. 1

   In a large saucepan, combine wine, brown sugar, cinnamon stick and vanilla bean. Heat over medium-high and add the cider, cardamom pods, mint leaves and lemon zest. Allow mixture to come to a boil. Reduce the heat to low and allow to simmer for 5 minutes.

2. 2

   Rub pears with the Meyer Lemon juice to prevent discoloration. Slice a small portion of the cored end to create a flat surface. Lay the pears on their sides in the poaching liquid. Place a piece of parchment paper over the pot with a hole cut out of it in the center to release the steam.

3. 3

   Increase saucepan heat to a low boil and poach pears for 15-25 minutes, depending on the pear. Remove the pears from the heat and let them cool in their own liquid. While liquid is still warm add the dried currants and allow them to plump.

4. 4

   Serve the pears warm topped with the dried currants and fresh mint sprig for garnish. Add a spoonful of creme fraiche or vanilla bean ice cream on the side.

* Per serving · 4 servings · Values may vary.