8 ripe pears, anjou or bartlett
52 ounces zinfandel wine
8 whole peppercorns (8 to 10)
1 vanilla bean
12 ounces granulated sugar
1 ounce fresh basil, chopped
1 orange, zest of
Servings: 8
1. Peel and core the pears, leaving the stems intact.
2. Combine the remaining ingredients in a large nonreactive saucepan. Arrange the pears in the liquid in a single layer.
3. Place the pears on the stove top over a medium-high flame. Bring to just below a boil, then immediately reduce the heat and allow the liquid to simmer gently. Cover with a round of parchment paper if necessary to keep the pears submerged.
4. Continue poaching the pears until tender, approximately 1 to 1 1/2 hours. Remove the saucepan from the stove and allow the pears to cool in the liquid.
5. Remove the pears from the poaching liquid and return the liquid to the stove top. Reduce until the liquid is thick enough to coat the back of a spoon, then strain.
6. Serve the pears chilled or at room temperature in a pool of the reduced wine syrup.
52 ounces zinfandel wine
8 whole peppercorns (8 to 10)
1 vanilla bean
12 ounces granulated sugar
1 ounce fresh basil, chopped
1 orange, zest of
Servings: 8
1. Peel and core the pears, leaving the stems intact.
2. Combine the remaining ingredients in a large nonreactive saucepan. Arrange the pears in the liquid in a single layer.
3. Place the pears on the stove top over a medium-high flame. Bring to just below a boil, then immediately reduce the heat and allow the liquid to simmer gently. Cover with a round of parchment paper if necessary to keep the pears submerged.
4. Continue poaching the pears until tender, approximately 1 to 1 1/2 hours. Remove the saucepan from the stove and allow the pears to cool in the liquid.
5. Remove the pears from the poaching liquid and return the liquid to the stove top. Reduce until the liquid is thick enough to coat the back of a spoon, then strain.
6. Serve the pears chilled or at room temperature in a pool of the reduced wine syrup.
Last edited:
