Ingredients
- 1 (750 ml) bottle vin santo
- 1 1/2 cups sugar
- 1 large cinnamon stick
- 6 whole cloves
- 1 vanilla bean
- 1 orange, zest julienned
- 1 lemon, zest julienned
- 10 whole Bosc pears
- 1 1/2 cups large dried figs
- 1 1/2 cups large dried apricots
- 3/4 cup large dried pitted prunes
Directions
Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.
SERVES 10
Calories: 328
Total Fat: 0.5 grams
Saturated Fat: 0 grams
Protein: 2 grams
Total carbohydrates: 84 grams
Sugar: 64 grams
Fiber: 8 grams
Cholesterol: 0 milligrams
Sodium: 7 milligrams

















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By burgmman
buffalo, ny
on April 02, 2011
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Perfect, cud not get any better...served it room temp w/ vanilla ice cream
By karvalcolorado
Fowlerville, MI
on April 03, 2009
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Just like the name of the recipe, Perfect Poached Fruit. My husband loved it served with French Vanilla Ice Cream.
By zenful.eats_9925093
Petoskey, MI
on March 19, 2008
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This recipe was a little expensive (because of the wine but it was sure worth it. All of the fruit came out soft and juicy and perfectly marinaded.
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