Wine Poached Pears With Cinnamon Ice Cream
"You’re officially an apple, complete with muffin top and belly roll.
On the upside, you still have some love for the pear.
So treat yourself and others to this simple, Asian-inspired dessert courtesy of Uptown’s Steel Restaurant & Lounge in Dallas, Texas."
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 cups water
- 4 cups pinot noir wine
- 2 cinnamon sticks
- 3 star anise
- 5 whole cloves
- 1 cup sugar
- 1 pinch salt
- 1 tablespoon orange zest
- 4 bosc pears (firm)
directions
- 1. Bring the first eight ingredients to a boil, then simmer for 10 minutes.
- 2. Add the pears and poach for 15-20 minutes until tender. Remove the pears and cool.
- 3. Reduce the poaching liquid until it is a light syrup consistency, then strain.
- 4. Cut the pears lengthwise into strips and fan them out on a plate. Drizzle the syrup on top. Serve with cinnamon ice cream.
- Just don’t, you know, go bananas.
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RECIPE SUBMITTED BY
I've been on a huge baking kick lately, which is great for my college-aged brother and my friends. And BAD for my sweet tooth. Besides baking, I have been learning a lot about wine pairings and recipes. My local sommelier, Mary, is GREAT: Knowledgeable and sweet. And her wine recommendations in the twenty-something price range are perfect.
Someday I also hope to be able to cook like my Grandma.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
