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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!

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Ingredients

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

Instructions

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.

Reduce 1 cup poaching liquid until syrupy—it’s ready when it leaves a path on the spatula.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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