Pears Poached In Burgundy Syrup

Ingredients

8 smalls Pears (Bosc is best), peeled
3 cups Burgundy
3/4 cup Sugar
Zest of one orange
1 Vanilla bean, split lengthwise
6 Peppercorns

Preparation

1
Pears can be left whole or halved or sliced. Pour the wine in a pot large enough to hold all the pears. Add the sugar, orange zest, cinnamon stick, and the vanilla bean. Tie up the peppercorns and the clove in a little piece of cheesecloth and add it to the pot. Bring to a boil and simmer for 5 minutes. Place the pears in the syrup and simmer gently until pears test soft. Allow pears to cool in their syrup.
2
Serve warm, cold, or at room temperature. Spoon syrup over the served pears.
3
NOTES : For an interesting variation, add 1 teaspoon of balsamic vinegar to the poaching liquid.

Tools

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Yield:

8.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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