Eosinophilic Esophagitis Friendly Classic Poached Pears in Red Wine
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Learn more →Ingredients
4 servings
- 1 bottle (750 ml) dry red wine
- 1 cup water
- ¾ cup granulated sugar
- 1 cinnamon stick
- 4 whole cloves
- 1 vanilla bean, split lengthwise
- 2 strips orange zest (each about 3 inches long), peeled with a vegetable peeler
- 1 strip lemon zest (about 3 inches long), peeled with a vegetable peeler
- 4 firm, ripe bosc or anjou pears
For serving
- whipped cream or crème fraîche, for serving (optional)
Can be omittedwhipped cream
Instructions
- 1
Combine the wine, water, sugar, cinnamon stick, cloves, vanilla bean, orange zest, and lemon zest in a large saucepan over medium heat, stirring occasionally, until the sugar is fully dissolved and the liquid just begins to simmer, about 5 minutes.
- 2
Peel the pears with a vegetable peeler, leaving the stems intact. Using a melon baller or small spoon, core each pear from the base, scooping out the seeds and fibrous core.
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