Poached Pears with Sweet Wine and Fruit Confetti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 small firm but ripe anjou pears, peeled |
3 1/2 cups sweet white or red wine (such as moscato) from 1-liter bottle |
2 cups pear nectar |
1 cinnamon stick, broken in half |
1 vanilla bean, split lengthwise |
1 1/2 teaspoons arrowroot |
1/2 cup chopped peeled kiwi |
1/2 cup chopped peeled seeded cantaloupe |
1/2 cup quartered hulled strawberries |
fresh mint sprigs |
Directions:
1. Using melon baller, remove core from bottom end of pears. Combine wine, pear nectar and cinnamon stick in large pot. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Add pears (liquid should cover pears halfway). Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through. Transfer pears and cooking liquid to large bowl. Cool completely.
2. Drain poaching liquid back into pot. Mix 2 tablespoons liquid with arrowroot in small bowl; return to pot. Boil until sauce thickens and is reduced to 2 cups, stirring occasionally, about 12 minutes. Cool sauce to room temperature. (Pears and sauce can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature before serving.)
3. Spoon sauce into 6 shallow bowls. Place pears atop sauce. Sprinkle kiwi, cantaloupe and strawberries around pears. Garnish with mint and serve.
4. Per serving: calories, 166; total fat, 0; saturated fat, 0; cholesterol, 0. Nutritional analysis provided by Bon Appétit
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