Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Episode:
Meats and Sweets Feel the Heat
Red Wine-Poached Fruit
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 265
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 41 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 48 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 265
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 41 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 48 mg
Ingredients
Directions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Add the pears, cherries, sugar and cornstarch to a large saucepot and mix to coat the fruit. Add the red wine, star anise and salt. Place the saucepot over direct heat, bring the mixture to a boil and cook, simmering, until the wine is reduced and slightly thickened, about 5 minutes.
- Remove the saucepot from the heat and add the red wine vinegar. Discard the star anise. Let cool slightly.
- Serve by spooning over some vanilla bean ice cream.
- (Alternatively, you can poach the fruit over medium-high heat on a stovetop.)
