Wouldn’t these Cinnamon Poached Pears make a great hostess gift? These pears are so easy to make and very versatile. Serve them hot with vanilla ice cream, put them on top of your oatmeal or just eat them right out of the refrigerator. Anyway you choose to have them will be delicious.
The key to making these pears pretty is to leave the stem on and use a melon baller to remove the core. But simmering them in a bottle of dry white wine, cinnamon sticks and a big chunk of fresh ginger helps with the awesome flavor!
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Cut a thin piece off the bottom of each pear so it will stand up. Working through the bottom use a melon baller and scoop out the seeds.
Leaving the stem in tack on one side, and slice in half from top to bottom *NOT* across.
- 8 small to medium red or green pears (you can even do some of both)
- 1 (750 milliliter) bottle dry white wine
- 2 cups water
- 1 cup granulated sugar
- 1 (2-inch) piece fresh ginger, peeled
- 2 (3-inch) cinnamon sticks
- Cut a thin piece off the bottom of each pear so it will stand up. NOTE: This will help when slicing the pear in half.
- Working through the bottom use a melon baller and scoop out the seeds.
- Leaving the stem in tack on one side, and slice in half from top to bottom NOT across.
- In a 4 quart sauce pan or dutch oven combine the wine, water sugar, ginger and cinnamon.
- Bring to a boil, reduce to medium and simmer, stirring occasionally to dissolve the sugar.
- Add the pears, turn heat up until the wine mixture comes to a boil.
- Reduce heat and simmer covered for 15 minutes or until the pears are tender.
- Remove from heat and cool in syrup.
- Pour pears and syrup in a decorative jar or bowl.
- Cover and refrigerate until chilled (up to 24 hours).
- Drain Pears to serve.
This recipe is from Lady Behind The Curtain
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