Recipe courtesy of Andrea Immer
Poached Pears With Parmigiano
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 324
- Total Fat
- 14
- Saturated Fat
- 9
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 17
- Protein
- 14
- Cholesterol
- 36
- Sodium
- 526
Ingredients
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
Directions
- 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.
- 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.
- Drizzle everything with the reduced ice wine syrup.