Monday, October 14, 2013

Poached Pears with Balsamic Reduction

 Total Time: 30 mins
Serves: 4

1 bottle white wine (such as pinot grigio)
1 quart water
2-4 T honey
4-5 firm Bosc pears, peeled and cut in half, seeds and stems removed
1/4 cup Devo Cinnamon Pear Balsamic Vinegar

1. Bring the white wine and water to a gentle boil in a large pot
2. Stir in the honey
3. Bring the water down to a simmer and spoon in pears
4. Gently boil/simmer for about 15-25 minutes, until pears are pierced easily with a fork
5. Remove from heat and allow pears to cool in their own liquid 
6. Meanwhile, reduce the balsamic vinegar for just a few minutes in a pan, whisking often
7. Remove pears from liquid and place in a bowl
8. Drizzle pears with the balsamic reduction
9. Store the poached pears in an air-tight container for up to 5 days. Serve cold, room temperature, or warm!

 * When you remove the pears from heat and the liquid is still warm, feel free to add dried cranberries or raisins and allow them to plump. You could also top the pears with heavy cream or whipped cream!

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