Poached Pears with Wine


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Another delicious and simple desserts from Mary Ann Esposito's 5 ingredients cookbook. Garnish with peppercorns.


2 cups white wine, such as Pinot Grigio or Soave
1 cup sugar
Pinch of salt
One 4-inch piece of vanilla bean
1 tablespoon whole black peppercorns
4 ripe Anjou or Bartlett pears


1. In a medium saucepan, combine the wine, sugar and salt. Bring the mixture to a boil, reduce to a simmer, and cook until the sugar dissolves and a syrup forms.
2. Slit the vanilla bean lengthwise and using the tip of a small knife, scrape the seeds into the poaching syrup mixture. Ad the vanilla bean pod and the peppercorns. Stir well.
3. Remove the pear stems and cut the spears in half lengthwise; remove and discard the core and seeds. Cut each pear half into 1/4 inch-thick slices. Add the slices to the wine mixture. Increase the heat to low, and poach the pears for 5 minutes. Turn off the heat and allow the pears to cool to room temperature in the pan.

When ready to serve, remove the vanilla bean and transfer the pears and some of the poaching syrup to a decorative serving bowl, or serve in individual goblets.

Recipe courtesy of Mary Ann Esposito, Ciao Italia Five-Ingredient Favorites, 2010.