Lisa Yarde
Your average Anjou may not seem as “sexy” as trendier fruits. But poach it in red wine and—hello! Plain-jane pears become a delicacy!
Wine-Poached Pears With Vanilla-Cinnamon Sauce
An elegant dessert, poached pears are simple to make.
Servings: 2
Calories: 160kcal
Ingredients
- 2 cups Dry red wine
- 2 cups Apple cider or juice
- ½ cup Sugar
- 2 Strips lemon peel
- 1 Vanilla bean, split
- 1 Cinnamon stick
- 2 Anjou, Bosc, or Bartlett pears, peeled
- 1 cup Poaching liquid
- ½ cup Blackberries, divided
- ¼ cup Greek yogurt, divided
Instructions
- Boil wine, cider, sugar, lemon peel, vanilla bean, and cinnamon in a saucepan over high heat. Reduce heat to low, add pears, and poach until easily pierced with a knife, about 40 minutes, stirring occasionally. Allow pears to cool in liquid for at least 1 hour or chill overnight. Halve pears lengthwise, then remove core with a melon baller.
- Reduce 1 cup of poaching liquid in a small saucepan over high heat to 1/4 cup, about 15 minutes. To serve, arrange 2 pear halves on each serving plate, top with yogurt and berries, then drizzle with sauce.
Notes
Per pear, Calories: 160
Nutrition Facts
1 servings per container
- Amount Per ServingCalories160
- % Daily Value *
- Total Fat
1g
2%
- Cholesterol 3mg 1%
- Sodium 26mg 2%
- Total Carbohydrate
40g
14%
- Dietary Fiber 6g 24%
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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