Pears Poached in Riesling and Vanilla
Autumn has arrived in Australia and our 2015 harvest is complete! With so many fresh, delicious pears now available, we’ll be bringing you our favourite pear recipes on ‘Foodie Friday’, starting with this weeks’ pears poached in Riesling and vanilla – a perfect autumn dessert.
Total time: 1 hour
- 500ml Riesling
- 2 cups water
- 1 cup sugar
- 1 vanilla bean
- 1 cinnamon stick
- Peel from one lemon
- 8 Berre Bosc or William pears
- 300ml softly whipped cream
- 1 tsp vanilla extract
- 1 tsbp icing sugar
- Put all ingredients except the pears in a big wide pot and bring to a boil stirring for a few minutes to dissolve the sugar, then reduce to a simmer.
- Carefully peel your pears then put all together into the simmering liquid. If the pears are not fully covered, add equal quantities of water and wine to cover.
- Leave to cook for about 10 minutes if you have ripe pears, or 20 minutes for almost ripe pears. The point of a knife will pierce the pear easily into soft flesh once done. Carefully remove the cooked pears with a slotted spoon and put into a container, standing upright.
- Next boil the poaching liquid for 30 – 45 minutes until it is reduced to an aromatic syrup.
- Serve warm or cold with whipped vanilla cream – add 1 tsp vanilla paste and 1 tbsp icing sugar to 300 ml softly whipped cream and/or vanilla bean ice cream.
Recipe and photo courtesy of: From the Kitchen