4 Reviews

We made this a while ago. It was so good we made it again the next day. We didn't strain the liquid before reducing. We just took out the bay leaves, vanilla bean, cinnamon sticks and any other large enough things to pick out without burning fingers :). It came out sooooooooo good. Don't skip reducing the liquid. It's worth the time. This is a keeper. Our only regret is not serving this with ice cream or whipped cream. YUM

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Funkymunky613 March 20, 2015

Oh wow, this is one impressive dessert! It is sooo yummy, very fancy looking and super special. We all LOVED the herbs in this and the combination of sweet and savoury. Just perfect! I scaled this down to 2 pears and it was perfect!
Since I was a little short on time I made my syrup in the microwave cooking the sauce for about 12 minutes on high. THANK YOU SO MUCH for sharing a great, great keeper with us, Chef Kate. Ill definitely mark this for my next dinner party. Made and reviewed for our dear VIP during Veggie Swap #40 November 2011.

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Lalaloula November 04, 2011

These were really yummy! I never thought of putting rosemary and thyme in with pears to poach, but it worked wonderfully. Before I've only ever poached pears in white wine, this was my first time with red, and they turned out beautifully. The flesh was silky and the little puddle of syrup in the bottom of the bowl blended really well with a nice dollop of low-fat Greek style yoghurt. Thanks!

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Sooty_Cat June 06, 2010

Terrific for a Fall dessert, even for Thanksgiving. It will make your whole house smell great. I loved the mixture of sour/sweet/spicy/savory tastes here! This would be perfect for Thanksgiving as a side dish or extra dessert. The only thing I did differently was to add a few drops of vanilla extract instead of a vanilla bean, and I halved the recipe and cut out some of the sugar too (I used less than 1 cup for half a recipe). Actually, that's what I recommend anyone else do, is to cut the sugar down even further. I guess it would depend on your tastes, but I just didn't think the recipe needed that much (my Bosc pears were not very ripe either). I peeled the pears though it doesn't say one way or another. I used an unkosher Merlot for the wine:D I heartily recommend this recipe!

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Kumquat the Cat's friend November 07, 2007
Pears Poached in Spiced Wine