Most pears come into season September/Octoberish so right now is the perfect time for this warm, spiced treat. For this recipe, I used Bosc pears, which are great for poaching because of their crisp texture. Softer pears like Bartlett will fall apart during the boil.
Here’s what you’ll need:
5 cups of water
3 cups of sweet white wine (I used Riesling)…this will leave you with just enough for a glass for yourself. I suggest you drink it
3 cinnamon sticks
1 vanilla bean
1/2 cup of honey
4 ripe but firm pears
Start by getting your poaching liquid together. Put everything except the pears into a large pot and bring it to a boil. Prepare for your kitchen to smell amazing.
You can essentially throw anything you want into that liquid. Whatever flavors you want your pears to take on-put it in the pot. You can exnay the wine, add some orange peel, clove, ginger, anise…whateva you like! Experimentation is up to you!
While the liquid heats up on the stove, grab those pears and start peeling and coring.
Once your pears are all peeled and cored, and your liquid is boiling; put your pears in and lower the heat to medium.
Let those bad boys simmer down now for about 45 minutes to an hour.
Enjoy with some vanilla ice cream, chocolate ganache, or all by themselves.
I’ll probably throw them in with my yogurt and pumpkin granola for breakfast. mmmmm mmm! You’re welcome!