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Desserts

Red Wine Poached Pears with Vanilla Cream and Toasted Walnuts

Bartlett and Anjou pears hold up better than most varieties to extended cooking time, but you could also try Bosc.

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Ingredients

Instructions

Heat wine, sugar, orange juice, cinnamon stick, and cloves in a saucepan over medium until sugar has dissolved, 3–5 minutes, stirring occasionally.

Add pears and bring to a boil. Reduce heat to low, cover, and simmer until pears are tender (11/2 hours), turning occasionally. Keep warm until ready to serve.

Whisk yogurt, sour cream, and brown sugar together in a small bowl. Serve each pear with vanilla cream, walnuts, and mint.

To ensure that the sugar dissolves thoroughly, heat the wine mixture before adding the pears.

To ensure that the sugar dissolves thoroughly, heat the wine mixture before adding the pears.

To halve the pears after poaching, cut them through the middle and use a melon baller to scoop out the seeds.

To halve the pears after poaching, cut them through the middle and use a melon baller to scoop out the seeds.

Nutritional Facts

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