Wine-poached pears with vanilla-cinnamon sauce
Your average Anjou may not seem as “sexy” as trendier fruits. But poach it in red wine and—hello! Plain-jane pears become a delicacy!
Pick a dry red wine (merlot is good), and don’t let the liquid boil hard while the pears poach. A light simmer will keep the fruit from turning to mush. Using firm, slightly underripe pears will also prevent overcooking
Boil wine, cider, sugar, lemon peel, vanilla bean, and cinnamon in a saucepan over high heat. Reduce heat to low, add pears, and poach until easily pierced with a knife, about 40 minutes, stirring occasionally. Allow pears to cool in liquid for at least 1 hour or chill overnight. Halve pears lengthwise, then remove core with a melon baller. Reduce 1 cup of poaching liquid in a small saucepan over high heat to 1/4 cup, about 15 minutes. To serve, arrange 2 pear halves on each serving plate, top with yogurt and berries, then drizzle with sauce.
Reduce 1 cup poaching liquid until syrupy—it’s ready when it leaves a path on the spatula.
% Daily Value*
Total Fat 1g 1%
Cholesterol 3mg 1%
Sodium 26mg 1%
Carbs 40g 13%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.