Eosinophilic Esophagitis Friendly Classic Poached Pears
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Learn more āIngredients
4 servings
For the poaching liquid
- 1 bottle (750 ml) dry red wine
- 1 cup water
- Ā¾ cup granulated sugar
- 1 cinnamon stick
- 4 whole cloves
- 1 star anise
- 1 strip orange zest (about 3 inches), peeled with a vegetable peeler
- 1 vanilla bean, split lengthwise
For the pears
- 4 firm-ripe bosc or anjou pears
- 1 tbsp fresh lemon juice
For serving
- whipped cream or vanilla ice cream, for serving (optional)
Can be omittedvanilla ice cream
Instructions
- 1
Combine the wine, water, sugar, cinnamon stick, cloves, star anise, orange zest strip, and vanilla bean in a large saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is fully dissolved, about 3ā4 minutes.
- 2
While the poaching liquid heats, peel the pears, leaving the stems intact. Use a melon baller or small spoon to core each pear from the bottom, scooping out the seeds and fibrous core. Toss the peeled pears in the lemon juice to prevent browning.
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