VANILLA BEAN MUSCAT POACHED PEAR
RECIPE BY: Dean A. Thomas CEC CCE
YIELD: 6 Servings
“We use this recipe for our breakfast fruit plates often. This also makes great a dessert ending to a special meal. The Bolero Cellars Muscat Canelli pairs well in tasting, and also adds so much richness to the poaching technique. The poaching liquid can be reserved or better yet reduced into special syrup for many uses including French Toast.”
1 Bottle Bolero Cellars Muscat Canelli
1 Each Vanilla Bean, split
1 Each Star Anise
2 Each Whole Cloves
6 Each Bartlett Pears
METHOD OF PREPARATION:
1. Prepare the pears by peeling, leaving them whole. Using a melon scoop baller, remove from the bottom about 2-3 scoops to remove the seed core.
2. Place the pears into a large pot and add all the ingredients. Add enough water to cover the pears. Place a couple of paper towels over the pears to create a steam barrier.
3. Over medium heat, bring to a simmer and poach for 30 minutes. Check the tenderness at the top of the pear using a paring knife. Remove from heat and allow cooling.
*The pears can be reserved for a few days in the refrigerator. The wine poaching liquid can be reserved or reduced for use.