Red Wine Poached Pears


by: Raymund

Slowly poached Bosc Pears in Shiraz and Cinnamon


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serves: 4

4 Bosc Pears, peeled

3 cups red wine, any would do but goes best with fruity reds like Shiraz, Lambrusco or Zinfandel

1/2 cup white sugar

juice from half a lemon

vanilla bean, split, seeded

1 stick cinnamon broken in half

Nutrition Facts
Red Wine Poached Pears

Servings Per Recipe: 4

Amount per Serving

Calories: 349

  • Total Fat: 0.2 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 9.2 mg
  • Total Carbs: 57.8 g
  •     Dietary Fiber: 5.7 g
  •     Sugars: 43.8 g
  • Protein: 0.8 g

how is this calculated?

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1.  Pour lemon juice all over bosc pears then set aside.

2.  In a small sauce pan combine red wine, white sugar, vanilla bean and cinnamon stick. Bring it to a boil then add the pears. Simmer for 12-15 minutes on one side then further 12-15 minutes on the other side.

3.  Remove pears from sauce pan then set it aside to cool.

4.  Simmer the left over syrup until they are reduced in half the amount, pour sauce over pears serve warm or chilled (I want mine chilled).

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