Photo: Vanilla Poached Pears Recipe
Ingredients
- 1 (750-ml) bottle white wine, Riesling or Viognier
- 1 cup water
- 5 ounces vanilla sugar, approximately 3/4 cup
- 1 whole vanilla bean, split and scraped
- 4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact
Directions
Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
Remove the pears from the refrigerator, spoon the sauce over the pears and serve.
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By dunnkit
Seattle, WA
on March 10, 2013
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This was very, very good. I followed the directions except for 2 things: didn't have vanilla sugar, so I just used white sugar plus 1 teaspoon or less of vanilla extract.....and then I added 1 more cup of water so the liquid covered more of the pears while poaching. Spun the pears around a couple of times while poaching so they didn't brown on top. Due to the added water, I didn't reduce as long as I was scared to get it brown, per the directions.....ended up, it didn't matter how thin it was. Used some of the syrup in the bowls as the picture shows and it was SO delicious. Everyone drank the syrup out of the bowl! So fun! Very good, will make it again.
By 2dogsnme2_13097483
Vallejo, Ca
on January 18, 2013
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These were quite good but I thought they were too sweet. The 3 ladies I served them to did not agree with me but next time I will cut back on the sugar a little. I will also cook the pears a little longer. My fault - I thought they were done enough. The sauce reduced down very nicely.
By trixgrl
san diego, CA
on November 16, 2012
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I was kind of hesitant making this one. I've killed sugar/wine sauces in the past. But I was really happy that I pulled this one off. And why wouldn't I? This man is a genius. He can get me to cook anything comfortably. This one is so simple and extra tasty. I love pears but never know what to do with them. Tada this recipe is perfect!!
I have to admit I did tweak it a little based on what I needed/had. I used a 3qt. pan and used 6 pears. And it came out delectable.
Next time I think I can't make something by this man ill just kick myself and go for it cause he never fails to deliver.
Read all 22 reviews