Pears Poached In Burgundy Syrup
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

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.