A sweet, low-carb dessert, these riesling poached pears are a fruity way to celebrate the holidays or other special occasions.
- 4 firm pears, peeled and bottoms trimmed flat
- 1 bottle fruity riesling wine
- 2 cups water
- 2 cups sugar
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 cinnamon stick
- 3 whole cloves
- 1 star anise
- 1 teaspoon vanilla extract
- Peel the pears making sure you keep the stem intact. Trim the bottoms of the pears to help keep them flat and stand up straight.
- Once simmering, add the pears and poach, uncovered, for about 25 minutes, until tender. Note the cooking time may vary slightly depending on the size pears you use. Using a slotted spoon, remove the pears from the poaching liquid, place in a shallow bowl and set aside.
- Return the poaching liquid to a simmer and reduce by 2/3rds, which should take about 20 minutes.
- The syrup is ready when it is thick enough to coat the back of a spoon. Remove the cinnamon stick the poaching liquid and and strain through a fine strainer.
- Serve the pears chilled or warm, whole or slice on half and arrange the pears on individual serving plates with a generous spoonful of the poaching syrup.