White Wine–Poached Pears
- Total Time
You can also poach the pears in red wine, which gives the pears a pretty pink hue.
white wine1 cup(s)
lemon(s)1 medium, zested, removed in strips with a vegetable peeler
lemon juice canned or bottled1 Tbsp
pear(s)4 large, Bartlett or Bosc pears, peeled, halved, and cored
- Combine all the ingredients except the pears in a large saucepan and bring to a boil over high heat; boil 10 minutes.
- Add the pears to the saucepan. Reduce the heat and gently simmer, covered, until the pears are tender when pierced with a fork, about 15 minutes. With a slotted spoon, carefully transfer the pears to a large shallow bowl.
- Bring the poaching liquid to a boil over high heat; boil until reduced to about 2 cups, about 15 minutes. Discard the zest, if desired. Pour the poaching liquid over the pears and refrigerate until cool before serving. Yields 1/2 pear and 1/4 cup syrup per serving.