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There’s a timeless elegance in the simplicity of pears poached in wine, a dessert that has been cherished throughout history. Tracing its roots back to ancient Rome, this dessert has graced countless tables, each time leaving a lingering sense of sophistication. Our recipe, “Decadent Vanilla Wine-Poached Pears,” is an ode to this rich history, an elegant dessert recipe that intertwines the delicate flavors of pears, the rich sweetness of vanilla, and the bold depth of wine.

What sets our version apart is the masterful balance between the classic and the experimental. We’ve taken the traditional recipe and added a luxurious twist with the infusion of aromatic vanilla. The result is a symphony of flavors that dance on your palate – the tender, sweet pears, the rich, creamy vanilla, and the lush wine, all combining to create an experience that is both comforting and excitingly new.

This dessert is not only a feast for your taste buds but also for your eyes. The pears, poached to perfection, take on a lovely hue from the wine, and when served with a drizzle of the reduced wine syrup, they make for a picture-perfect finale to a gourmet meal. Whether you’re planning a romantic dinner for two or hosting a formal dinner party, these Decadent Vanilla Wine-Poached Pears are sure to impress. We recommend serving them with a dollop of creamy mascarpone or a scoop of vanilla ice cream for an indulgent touch, and perhaps a glass of the same wine used for poaching to truly appreciate the depth of flavors.

Main Ingredients

• 4 pears (preferably Bosc or Anjou)
• 1 bottle red wine (choose a full-bodied wine like Cabernet Sauvignon or Merlot)
• 1 vanilla bean (split lengthwise, seeds scraped out)
• 1 cup sugar (can adjust to taste)
• 2 cups water

Seasonings and Spices

• 1 tablespoon lemon zest
• 1 cinnamon stick

Optional Toppings

• to taste mascarpone cheese (for serving)
• to taste vanilla ice cream (for serving)
• 1 glass same wine used for poaching (for pairing)

Preparation

1. Begin by preparing the pears. Peel the pears, leaving the stem intact for an elegant presentation. Slice a thin layer off the bottom of each pear to create a flat base so they can stand upright.
   Tip: Choose firm but ripe pears for best results.
2. Next, prepare the poaching liquid. In a large saucepan, combine the bottle of red wine, 1 cup of sugar, 2 cups of water, the zest of 1 lemon, and 1 cinnamon stick. Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add the seeds and the pod to the saucepan.
   Tip: For a deeper flavor, choose a full-bodied red wine like Merlot or Cabernet Sauvignon.

Cooking Instructions

1. Place the saucepan on the stove over medium-high heat. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
   Tip: Avoid boiling the liquid as this could toughen the pears.
2. Once the liquid is simmering, add the pears to the saucepan. Reduce the heat to low and let the pears poach for about 25-30 minutes, or until they are tender when pierced with a knife.
   Tip: Make sure the pears are fully submerged in the liquid for even poaching.
3. Remove the pears from the saucepan with a slotted spoon and set them aside to cool. Increase the heat to medium-high and let the poaching liquid reduce to a syrupy consistency. This should take about 15-20 minutes.
   Tip: Keep an eye on the reducing liquid to prevent it from burning.

Finishing Touches

1. Once the pears have cooled, arrange them on serving plates. Drizzle the reduced wine syrup over the pears.
   Tip: You can strain the syrup before using if you prefer a smoother texture.
2. Serve the pears with a dollop of mascarpone cheese or a scoop of vanilla ice cream. Pour a glass of the same wine used for poaching to accompany the dessert.
   Tip: Allow the pears to come to room temperature before serving to enhance the flavors.