Recipe courtesy of Andrea Immer

Poached Pears With Parmigiano

  • Yield: 6 servings
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3 Bosc pears, peeled, cored and quartered

Half-bottle ice wine

2 Tbsp. balsamic vinegar

2 Tbsp. honey

1 cinnamon stick, broken in half

2 whole cloves

2 Tbsp. unsalted butter

8 oz. parmigiano-reggiano cheese


  1. In a large saucepot, combine ice wine, balsamic vinegar, honey, cinnamon and cloves. Add pears. Bring to a boil and then lower and simmer until pears are tender, about 20 minutes. Remove pears with a slotted spoon.
  2. Let poaching liquid simmer until reduced to about 1/4 cup, with a thick and syrupy consistency. Melt butter in a large saute pan over medium-high heat. Add pears and sear until caramelized. Cut the parmigiano-reggiano into rustic chunks and arrange them on a platter. Transfer the caramelized pears to the platter next to the cheese.
  3. Drizzle everything with the reduced ice wine syrup.

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