Last year while in Spain I took a cooking class and I learned how to make this elegant but easy dessert. #poachedpears #desserts
Adapted from Recipe of Alton Brown
1 (750-ml) bottle white or red wine
1 cup water
1 cup sugar
1 teaspoon vanilla
6 firm Bartlett, Anjou or Bosc pears, peeled and cored.
Heavy wipe cream.
Dried fruit cubes ( any will flavor will do)
Place the wine, water, sugar, dried fruit and vanilla into a 5-quart saucepan over medium-high heat and bring to a boil.
Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30-45 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a dish and place in the refrigerator.
Increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 30 to 45 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
Remove the pears from the refrigerator, whip up the heavy cream and fill the inside of the pair with it, spoon the sauce over the pears and serve.