Pinot Grigio Poached Pears

Lemon and anise play up the citrusy notes of the white wine and give these luscious poached pears a surprising, satisfying finish.

Total Time:
1 hr 15 min
20 min
55 min
  • 4 ripe Anjou or Bosc pears
  • 3 1/2 cups Pinot Grigio
  • 3/4 cup sugar
  • 1/4 teaspoon anise seed
  • 1 long strip of lemon peel
  • 1/2 cup mascarpone cheese
  • Dulce de leche, for serving
  • 4 small anise tortas or thin, sweet crackers
  • Peel, halve and core the pears, leaving the stem intact. Combine the Pinot Grigio, sugar, anise seed and lemon peel with 1 1/2 cups water in a medium saucepan; place over high heat and cook about 5 minutes. Reduce the heat to medium low and add the pears cut-side down, in one layer, making sure that the liquid completely covers the pears. Cover and simmer until the pears are tender but intact, 30 to 40 minutes.

  • Remove the pears and set aside. Remove the lemon peel from the liquid and continue simmering uncovered until the liquid is reduced to 1 cup, 15 to 20 minutes. Divide the pears among 4 plates. Drizzle with some of the syrup. Serve with a dollop each of mascarpone cheese and dulce de leche, and an anise torta.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

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