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Categories:
pears sweet white pear nectar cinnamon vanilla bean arrowroot peeled kiwi cantaloupe strawberries mint sprigs
Viewed: 32 - Published at: 9 years agoIngredients
- 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
Method
- 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.
- 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.)
- Spoon sauce into 6 shallow bowls.
- Place pears atop sauce.
- Sprinkle kiwi, cantaloupe and strawberries around pears.
- Garnish with mint and serve.
