Vanilla and Cinnamon Poached Pears

Vanilla and Cinnamon Poached Pear

You’ll Need

  • 4 firm, medium-size pears with stems (Bosc or Bartlett), peeled
  • 1 bottle robust red wine (Cabernet Sauvignon, Merlot, Pinot Noir)
  • ½ cup sugar
  • 1 vanilla bean, cut in half and scraped
  • 1 stick cinnamon
  • Peel of one orange
  • Peel of one lemon
  • 2 whole cloves
  • 2 cups vanilla ice cream or yogurt

Prep and Cook

  • Place pears in medium saucepan. Start poaching the liquid by adding all ingredients to the pot and enough water to cover pears.
  • Set saucepan over high heat and bring to a boil. Reduce heat to a simmer and cook, occasionally turning pears to cook evenly (approximately 15 min) or until pears pierce easily with knife.
  • Remove pan from heat and let cool.
  • Transfer pears to a plate. Pour poaching liquid through sieve, over a bowl. Discard solids and return liquid to saucepan.
  • Place saucepan over medium-high heat and cook until liquid has been reduced to a syrup (about 45 min). Let cool. Refrigerate poaching liquid and pears separately.
  • Arrange pears on plates and drizzle with poaching liquid.


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