- 2 cups white wine
- 4 cups water
- 1 vanilla bean
- 1 tablespoon lemon juice, plus extra to prevent pears browning
- 4 pears, peeled and cored (Bosc, Bartlett)
- 2 1/4 cups sugar
In a saucepan, combine wine, water, vanilla bean and lemon juice. Simmer for 5 minutes. Add pears to poaching liquid and poach for 8 minutes. Remove pears from poaching liquid and continue to reduce sauce by one-half to one-third. Plate pears and pour reduced sauce around each one.
Recipe courtesy of Peter Kump School