Poached Pears
Makes 6 servings
  • 1 (750-ml) bottle white wine, such as Chardonnay
  • 2 cups water
  • 1 cup firmly packed light brown sugar
  • 2 cinnamon sticks
  • 5 pink peppercorns
  • 3 whole cloves
  • 2 whole star anise
  • 2 whole allspice
  • ¼ cup honey
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • Peel from 1 orange
  • Peel from 1 lemon
  • 6 firm Bosc pears, peeled, stems intact
  • Garnish: honey
  1. In a large pot, combine wine, water, light brown sugar, cinnamon sticks, pink peppercorns, cloves, star anise, allspice, honey, vanilla bean seeds, orange peel, and lemon peel. Bring to a boil over high heat. Reduce heat to medium, and simmer for 10 minutes. Reduce heat to low, and maintain a constant simmer.
  2. Add pears, and poach until tender, 10 minutes. Using a slotted spoon, remove from poaching liquid, and let drain.
  3. Halve pears and remove core. Serve with poaching liquid. Garnish with a drizzle of honey, if desired.
Recipe by Victoria at https://www.victoriamag.com/gingerbread-pear-loaf/