poached pears

Ingredients:

• 4-6 medium sized Bosc Pears (firm, not too ripe)

• 1/2 cup Sugar

• 2 Cups Red Wine

• 1 tablespoon Vanilla

• 1 teaspoon Cinnamon

• 1 teaspoon Nutmeg

• Cranberry Balsamic Vinegar found at The Olive Press

• Vanilla Ice Cream

Directions:

1. Combine the Sugar, Wine, Vanilla, Cinnamon, and Nutmeg in a large saucepan. Make sure the pan is large enough for the pears to be submerged in the poaching liquid (even if you’re turning them on their sides).

2. Bring the red wine mixture to a simmer while the sugar dissolves.

3. Peel the pears when the poaching liquid is ready (when the sugar has dissolved and is simmering). Peeling the pears too early will result in the discoloration of the pears.

4. Put the pears in the poaching liquid.

5. Let the pears poach on medium-low heat (you want it to be simmering!) for 20-25 minutes. Rotate the pears every 5 or so minutes to ensure they poach evenly on all sides. Including the tops!

6. Take the pears out of the poaching liquid, leave them upright. Allow them to come to room temperature. As they are cooling, put the poaching liquid back on the stove and bring it to a boil. You want this sauce to thicken into a syrup. The cooking time depends on how much liquid you have left, so keep an eye on it! If the syrup gets too thick, you can always add a little bit of water.

7. Once your syrup is to your preferred thickness, it’s time to individually plate your pears.

8. Spoon a little bit of the syrup on the bottom of the serving dish. Place the pear on top.

9. Add a scoop of Vanilla Ice Cream.

10. Sparingly splash a little of the Cranberry Balsamic Vinegar over the vanilla ice cream and pear.

11. Optional: Drizzle more syrup over the ice cream and pear. Enjoy!