Poached Pears in Mulled Vino
I love syrah for poaching pears - it's dry and not too sweet. The spices, citrus zest, and sugar really make this dessert a fantastic, indulgent treat. When I can find fresh Meyer lemons, I like to grate some zest over the ice cream.
- 1 bottle Syrah wine (preferably Californian)
- 2 cups water
- 1 cup sugar
- 2 cinnamon sticks
- 1 teaspoon vanilla extract or 1 vanilla bean
- 1 whole star anise
- 5 whole cloves
- 1 piece lemon zest, 4 inches long and 1/4-inch wide
- 1 piece orange zest, 4 inches long and 1/4-inch wide
- 4 Bosc pears, peeled, stem on
- 1 pint lemon sorbet or light vanilla ice cream
- Combine wine and water in a large saucepan and bring to a simmer. Add sugar, cinnamon, vanilla, star anise, cloves, and citrus zests, and simmer, stirring occasionally, until sugar is dissolved, about 2 minutes.
- Add pears, reduce heat to low, cover, and cook gently about 30 minutes until pears are stained a deep, dark purple color, turning pears once or twice while they poach. Turn off heat, uncover pan, and let pears cool.
- Remove pears from saucepan and set aside. Strain liquid through a sieve and discard spices. Pour liquid back into pan and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until syrupy and reduced by half, 45 to 50 minutes. Taste and add more sugar if needed. Cool syrup to room temperature.
- Place pears on a work surface. Halve lengthwise and core using a melon baller. Place 1 pear half in a bowl, top with 1 scoop sorbet or ice cream, and drizzle with syrah syrup.
- Recipe adapted from Pretty Delicious by Candice Kumai, Rodale Books, 2011
Per serving: 265 kcal cal., 0 g fat (0 g sat. fat), 50 g carb., 2 g fiber, 44 g sugar, 0 g pro.. Percent Daily Values are based on a 2,000 calorie diet