poached pears with sweet wine and fruit confetti

by

Print PrintShare with Friends

Servs: 6

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
Change Serving Size
  • add   6 small firm but ripe Anjou pears, peeled
  • add   3 1/2 cups sweet white or red wine (such as Moscato) from 1-liter bottle
  • add   1 vanilla bean, split lengthwise 1 1/2 teaspoons arrowroot 1/2 cup chopped peeled kiwi
  • add   2 cups pear nectar
  • add   1/2 cup quartered hulled strawberries
  • add   Fresh mint sprigs
  • add   1 cinnamon stick, broken in half
  • add   1/2 cup chopped peeled seeded cantaloupe

Instructions

  1. 6 servings
  2. Using melon baller, remove core from bottom end of pears. Combine wine, pear nectar and cinnamon stick in large pot. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Add pears (liquid should cover pears halfway). Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through. Transfer pears and cooking liquid to large bowl. Cool completely.
  3. Drain poaching liquid back into pot. Mix 2 tablespoons liquid with arrowroot in small bowl; return to pot. Boil until sauce thickens and is reduced to 2 cups, stirring occasionally, about 12 minutes. Cool sauce to room temperature. (Pears and sauce can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature before serving.)
  4. Spoon sauce into 6 shallow bowls. Place pears atop sauce. Sprinkle kiwi, cantaloupe and strawberries around pears. Garnish with mint and serve.