Poached Pears with Raspberry Wine Sauce |
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| Bosc pears | 4 |
| Red wine, robust | 2 cups |
| Orange-flavored liquor | 1/2 cups |
| Ground cinnamon | 1/2 teaspoons |
| Vanilla extract | 1 tablespoons |
| Rosemary sprig | 1 |
| Orange, juiced and zested | 1 |
| Lemon, juiced and zested | 1 |
| Raspberry jam | 1 cups |
| Anise | 1/2 teaspoons |
Peel pears. Remove a thin slice from the bottom so they will stand upright and set aside.
Mix all the other ingredients together except the jam. Bring to a boil in a stainless steel pot. Add pears and water to cover. Poach 25 minutes or until the pears are slightly soft. Remove them and chill.
Strain the liquid, return to the pot and add the jam. Simmer for 30 or 40 minutes or until liquid is reduced to approximately three cups. Cool.
Place each pear in a shallow bowl, garnish with a fresh mint sprig and spoon on the glaze.
An additional garnish might be fresh raspberries.