"Hunger is the best sauce in the world."--Cervantes

Wine-poached pears with vanilla-cinnamon sauce Recipe

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This recipe for Wine-poached pears with vanilla-cinnamon sauce, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups dry red wine
2 cups apple cider or juice
1/2 cup sugar
2 strips lemon peel
1 vanilla bean, split
1 cinnamon stick
2 Anjou, Bosc, or Bartlett pears, peeled
1 cup poaching liquid
1/2 cup blackberries, divided
1/4 cup Greek yogurt, divided

Directions:
Directions:
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.

Step-by-Step to Success

1. Bring liquid to a boil in a saucepan, stirring until sugar is dissolved. Add pears and poach.

2. Reduce 1 cup poaching liquid until syrupy—it’s ready when it leaves a path on the spatula.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Nutrition information (per serving): 160 cal, 1g total fat (0g sat), 3mg chol, 40g carb, 26mg sodium, 6g fiber, 2g protein

I got this recipe from www.cuisinerecipes.com

 

 

 

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