Poached Pears- A Fall Favorite

Pears are one of our favorite fall fruits. They can be used in sandwiches, sides, desserts and more.

Pears, like apples, come in a multitude of sizes and types. There are two main varieties, bell shaped European varieties and round apple-crisp Asian pears. Pears are best in late summer and fall. Ripe pears will have a slight give at their neck and a pleasant floral aroma. Pears ripen off the tree, which is why they can come to market rock hard. They will soften when left at room temperature, but tucking them into a sealed paper bag with a banana speeds up the process. Pears suited for eating out of hand or serving with cheese are juicy Anjou, Bartletts, or Comice (think ABC). When cooking, use the dense tan skinned Bosc pears, they transform into delicious tender fruit when roasted or poached. For a great all-purpose pear, seek out the speckled pint-sized Forelle. Asian pears, which are crisp and juicy, are great sliced in salads and relishes. Pears and apples are often interchangeable in recipes, but using pears is a sure way to amp up the classiness factor in a dessert. Pears are perfect with cheese; a strong blue cheese and a sweet juicy pear are a match made in heaven..

Here is an easy way to enjoy the seasonal flavor of pears.

Poached Pears

Serving Size:  6 Preparation
Time: 40 minutes

2 sticks cinnamon

1/2 teaspoon whole cloves

1/2 teaspoon allspice berries

1 quart dry white wine

1 1/2 cups sugar

6 pears


Tie spices loosely in a cheesecloth bag. Add to wine and sugar in a large kettle. Bring just to boiling, turn heat to low, and simmer 5-10 minutes.

Peel, core, and halve pears and place in simmering wine mixture.

Simmer 10 minutes, remove from heat. Allow to steep in wine at least 20 minutes.

May be served warm or chilled.

**Notes: For a non-alcoholic version, use unsweetened sparkling cider in place of wine.

Per serving: 398 Calories; 1g Fat (2% calories from fat); 1g Protein; 76g Carbohydrate; 0mg Cholesterol; 10mg Sodium


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