Poached Red Pear Zinfandel
- Core pears from bottom, leaving stem intact. Using a channeling knife or paring knife, peel a spiral channel from tip to bottom of fruit, if desired. Slice the bottoms off pears to allow them to stand upright. Stand pears up in the bottom of a large saucepan; add wine and vanilla bean or liquid vanilla.
- Bring mixture just to boiling. Reduce heat and simmer pears, covered, for 10 to 15 minutes or until pears are just tender.
- Using a slotted spoon, transfer pears to four dessert dishes. Add sugar to liquid in pan; bring to boiling. Reduce heat. Simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3 cup and is the consistency of a thin sauce. Spoon sauce over pears. Drizzle honey on top. Serve warm or chilled. Garnish sauce on each plate with fresh mint leaves, if desired. Makes 4 servings.
From the Test Kitchen
Prepare pears and syrup. Place in a bowl; cover and chill up to 4 hours. Before serving, spoon pears and syrup into dessert dishes. Drizzle with honey.
Nutrition Facts (Poached Red Pear Zinfandel)
- Per serving:
- 247 kcal ,
- 1 g fat
- 5 mg sodium ,
- 48 g carb. ,
- 5 g fiber ,
- 1 g pro.