poached pears with sweet wine and fruit confetti


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Servs: 6

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  • 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


  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.