Poached Pears

Serve this elegant dish as dessert or as part of a brunch spread, as it appears in our April magazine.

Recipe by Lauren Stokes

Photographed by Joe Worthem

2 to 3 fresh medium-sized pears, any variety

4 tablespoons unsalted butter

½ teaspoon ground cinnamon

1½ cups red wine or apple juice or cider

2 tablespoons brown sugar

1 tablespoon vanilla extract

Plain, whole-milk Greek yogurt (optional)

Chocolate shavings (optional)

Cut pears in half lengthwise, and scoop out core. In a large, deep skillet, cook butter and cinnamon over medium-high, stirring occasionally, until butter begins to bubble, 1 to 2 minutes. Add pears to pan, sliced side down, and cook, without stirring, about 1 minute.

Add wine, brown sugar and vanilla to skillet, and reduce heat to low; simmer uncovered, stirring occasionally, until pears are tender, about 1 hour. Turn heat off, and let cool to room temperature, about 30 minutes.

Place 1 pear half on each serving plate, reserving wine mixture in pan. Dollop each pear half with Greek yogurt, if desired, and drizzle with wine mixture. Add chocolate shavings, if desired.

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