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Poached Pears (Poires Pochees)

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"Pears poached in red wine are an elegant dessert full of festive holiday spice flavor, including cinnamon, star anise, and vanilla extract. I like to serve this drizzled or drenched with creme anglaise sauce."
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35 m servings 590
Original recipe yields 4 servings (4 pears)


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  1. Bring water to a boil in a saucepan. Add lemon juice and pears and let sit for 2 minutes. Remove pears from the hot water 1 at a time and carefully peel, leaving stem intact.
  2. Combine wine, sugar, vanilla extract, cinnamon, and star anise in a medium-sized saucepan and bring to a boil. Reduce heat to a simmer. Rinse pears and add to the boiling wine mixture. Use a plate on top of pears to keep them submerged. Simmer until a knife very easily pierces the pears, 10 to 15 minutes. Remove saucepan from heat and allow pears to cool in the wine mixture.
  3. Serve pears in a bowl, either whole or sliced and cored.


  • Cook's Notes:
  • Rather than boiling, you can peel pears with a vegetable peeler, leaving stem on, and place in lemon water to prevent browning. Try this recipe with white wine if you prefer. You could even use water or milk.
  • You can use 1 vanilla bean pod in place of the extract, and you can replace the ground cinnamon with 1 cinnamon stick.

Nutrition Facts

Per Serving: 590 calories; 0.2 130 0.8 0 10 Full nutrition

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