Poached Seckel Pears

Serves 4


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1 bottle (750 ml.) Beaujolais Nouveau
1 cup sugar
4 whole star anise
4 whole cloves
2 cinnamon sticks (3 in.)
1 vanilla bean (4 in.)
8 firm-ripe Seckel pears (1 to 2 oz. each)


1. In a 1 1/2- to 2-quart pan over medium heat, combine Beaujolais Nouveau, sugar, star anise, cloves, and cinnamon sticks.

2. Split vanilla bean lengthwise and scrape seeds into wine mixture; add pod. Simmer, stirring occasionally, for 10 minutes.

3. Meanwhile, peel pears (leave stems on) and add to pan; reduce heat to low, cover, and cook untl pears are tender when pierced, 10 to 15 minutes. Remve from heat and let stand, covered, for 1 hour.

4. With a slotted spoon, transfer pears to small bowls and return pan with poaching liquid to medium-high heat. Cook, stirring occasionally, until reduced to 1 cup, about 30 minutes. Drizzle liquid over pears; garnish with whole spices.

Created date

August 2004