There is something so classic about poached pears. A regal and polished fruit, with its prominent curves and simple elegance. A true classic.
I have always felt like I was meant to be in a different time period…perhaps the 1940’s. I always felt drawn to the lifestyle, the looks and charisma and still find the whole culture of that era so charming and alluring.
The women were sophisticated and sultry and not afraid to show off their well earned curves.
Take me back in time.
That’s how I felt making this desert. I felt classy and beautiful as I added the wine to its sauce. I knew that would add maturity and depth. Orange zest and deep aromas of nutmeg and cinnamon reminded me of the current season.
Recipe was an adapted collaboration from Everyday with Rachael Ray Magazine and Pass the Sushi
- 2 pears peeled
- 1 c white wine
- 1/3 c sugar
- 1/2 c orange juice
- 1/2 orange zested
- 1 cinnamon stick
- freshly grated nutmeg
- Place everything in a small pot and cook on medium heat until pears are tender, about 45 minutes.
- When pears are fork tender, take them out of the pot and place them in a separate bowl, covered to keep warm.
- With the remaining liquid, continuing cooking on medium-high heat until it reduces down to about half and becomes syrupy. About another 30 minutes.
- Serve pears with syrup. Add a scoop of vanilla ice cream!