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Poached Pears

Yield 8 servings


  • 8 firm Bosc pears
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 2 cups water
  • 1 cup sugar
  • 2 cups dry white wine
  • 1/2 lemon, sliced
  • 1/2 orange, sliced
  • 4 whole cloves
  • 1 (2-inch) cinnamon stick
  • Garnishes: mint leaves, orange slices

How to Make It

  1. Core pears from bottom, cutting to, but not through, stem end. Cut a thin slice from bottom of each so that pears stand upright. Stir together lemon juice and 2 tablespoons water in a medium bowl. Peel pears; coat with lemon juice mixture to prevent browning.

  2. Combine 2 cups water and next 6 ingredients in a large Dutch oven over medium heat; bring to a boil, stirring until sugar dissolves. Add pears; cover, reduce heat, and simmer 20 minutes or until pears are fork-tender. Remove pears, and chill.

  3. Strain liquid; return to Dutch oven. Bring to a boil; simmer 20 to 25 minutes or until liquid is reduced to 2 cups. Chill. Serve with pears. Garnish, if desired.