Burgundy Poached Pears

Recipe by Derf2440
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel pears and remove core from bottom end, leaving stem intact.
  • If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat.
  • Brush pears with orange juice to prevent browning.
  • Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil.
  • Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally.
  • Remove pears from pan, reserving 1 cup poaching liquid.
  • Reserve remaining liquid.
  • Discard orange slices and cinnamon sticks.
  • Place each pear on a dessert plate.
  • Top each pear with 2 tablespoons reserved poaching liquid.
  • Garnish with orange rind curls and mint sprigs.
  • The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.
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