Poached Pears with Vanilla

Poached Pears with Vanilla
The Sea Fire Grill

A delightful, warm dessert for fall.

4
Servings
206
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 (750-ml) bottle – white wine, preferably riesling or viognier
  • 1  Cup  water
  • 3/4  Cups  vanilla sugar,
  • 1 whole - vanilla bean, split and scraped
  • 4 - firm Bartlett, Anjou, or Bosc pears, peeled, leaving the stem intact

Directions

Place the white wine, water, sugar, vanilla bean, and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.

Core the pears from the bottom. 

Decrease the heat to medium-low and place the pears into the liquid, cover, and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.

Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.

Remove the pears from the refrigerator, spoon the sauce over the pears, and serve.

Nutritional Facts

Total Fat
11g
16%
Sugar
1g
1%
Saturated Fat
4g
17%
Carbohydrate, by difference
32g
25%
Protein
2g
4%
Vitamin A, RAE
65µg
9%
Calcium, Ca
40mg
4%
Choline, total
2mg
0%
Fiber, total dietary
6g
24%
Folate, total
40µg
10%
Iron, Fe
4mg
22%
Magnesium, Mg
16mg
5%
Niacin
2mg
14%
Phosphorus, P
54mg
8%
Selenium, Se
3µg
5%
Sodium, Na
55mg
4%
Water
42g
2%

Pear Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pear Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.