[Originally published 2-18-2010]
I had beautiful Bosc Pears in my organic produce box this week and decided to try some poached pears. One of my favorite cookbooks is Clean Food by Terry Walters and I found a poached pear recipe there that I adapted to what I had on hand. We make our own Muscadine Wine and thought it would be quite the thing to poach our pears, and boy were we right! These can be served warm in a small pool of syrup and topped with chopped nuts, or with a scoop of ice cream on top. I had neither, so went with just the pool of syrup and they proved to be quite yummy without the added extras. This is a super simple dessert that takes about 30 minutes to make and is sure to impress your guests.
Muscadine Wine Poached Pears
- 4-6 ripe, but firm pears
- 2 cups muscadine (or other sweet) wine
- 2 tblsp agave nectar (or maple syrup)
In a large pot over medium heat, combine muscadine wine and agave nectar and bring to a simmer. Cut pears in half, remove cores and place in the simmering syrup. Cook 20-30 minutes and remove from heat. Let cool slightly and serve. Top as desired with syrup, nuts and/or ice cream.
Serves 4 – 6.