Red Meat Allergy Friendly Classic Poached Pears

Total time1 hr 30 min

Prep time15 min

Cook time45 min

Red Meat Allergy Friendly Classic Poached Pears

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Ingredients

4 servings

For the poaching liquid

1 bottle (750 ml) dry red wine
Apothic Red Blend Red Wine Bota Box Cabernet Sauvignon Red Wine Alamos Malbec Argentina Red Wine - 750ml Bottle Mark West Pinot Noir Red Wine, 750 Ml Sutter Home Cabernet Sauvignon Red Wine, 187mL Wine Bottles (4 Pack)
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1 cup water
¾ 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)

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 3–4 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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