Poached Pears In Wine Recipe by Jon Michelena
Cooking Instructions Prep: 35 min. Bake: 35 min. Chill: 1 hour 1 Peel the pears, cut them in half lengthwise, and remove the cores and seeds. Place them in a baking dish. Preheat the oven to 350°F (178°C). 2 In a small saucepan, combine the wine, sugar, vanilla extract, cloves, orange peel, and cinnamon stick pieces. Bring to a boil. 3 Pour the hot liquid over the pears in the baking dish. Cover the dish with aluminum foil and bake until a toothpick slides in easily, about 35 minutes. 4 Remove the pears from the liquid and let them cool. Pour the liquid into a small saucepan and simmer over medium heat until reduced to about 2 cups. Strain the liquid, let it cool, and refrigerate. 5 Beat the blue cheese with the heavy cream until very smooth. Place the blue cheese cream in a piping bag and fill the center of each pear. Serve the pears on a plate with the wine sauce. Serve immediately, or refrigerate if not serving right away. 1 Peel the pears, cut them in half lengthwise, and remove the cores and seeds. Place them in a baking dish. Preheat the oven to 350°F (178°C). 1 Peel the pears, cut them in half lengthwise, and remove the cores and seeds. Place them in a baking dish. Preheat the oven to 350°F (178°C). 2 In a small saucepan, combine the wine, sugar, vanilla extract, cloves, orange peel, and cinnamon stick pieces. Bring to a boil. 2 In a small saucepan, combine the wine, sugar, vanilla extract, cloves, orange peel, and cinnamon stick pieces. Bring to a boil. 3 Pour the hot liquid over the pears in the baking dish. Cover the dish with aluminum foil and bake until a toothpick slides in easily, about 35 minutes. 3 Pour the hot liquid over the pears in the baking dish. Cover the dish with aluminum foil and bake until a toothpick slides in easily, about 35 minutes. 4 Remove the pears from the liquid and let them cool. Pour the liquid into a small saucepan and simmer over medium heat until reduced to about 2 cups. Strain the liquid, let it cool, and refrigerate. 4 Remove the pears from the liquid and let them cool. Pour the liquid into a small saucepan and simmer over medium heat until reduced to about 2 cups. Strain the liquid, let it cool, and refrigerate. 5 Beat the blue cheese with the heavy cream until very smooth. Place the blue cheese cream in a piping bag and fill the center of each pear. Serve the pears on a plate with the wine sauce. Serve immediately, or refrigerate if not serving right away. 5 Beat the blue cheese with the heavy cream until very smooth. Place the blue cheese cream in a piping bag and fill the center of each pear. Serve the pears on a plate with the wine sauce. Serve immediately, or refrigerate if not serving right away. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Macaroni and Cheese Beef and Celery Dumplings （牛肉芹菜饺子） Chicken Shanghai Rolls (Kids Friendly Version) One Pot Texas-Style Chili Blueberry Sorbet - Simple quick and WOOOWWWWW Creamy Macaroni and Cheese Beef and Celery Dumplings （牛肉芹菜饺子） Chicken Shanghai Rolls (Kids Friendly Version) One Pot Texas-Style Chili Blueberry Sorbet - Simple quick and WOOOWWWWW CHINESE LOTUS ROOT STIR FRY (Lotus stem stir fry) Gram Flour/Rice flour and Spring Onion Cheela Ayambil Special Rosted Sev Blueberry Sorbet - Simple quick and WOOOWWWWW Chennai Special Murukku Open Sandwich (Tamilnadu Evening Snacks) Niramish Paneer Ragi halwa Eggplant with haloumi, beetroot, tzatziki and yogurt flatbreads Reviving Aaveri :The Traditional Fatigue-Fighting Laddu Cheesy Corn Veg Balls CHINESE LOTUS ROOT STIR FRY (Lotus stem stir fry) Gram Flour/Rice flour and Spring Onion Cheela Ayambil Special Rosted Sev Blueberry Sorbet - Simple quick and WOOOWWWWW Chennai Special Murukku Open Sandwich (Tamilnadu Evening Snacks) Niramish Paneer Ragi halwa Eggplant with haloumi, beetroot, tzatziki and yogurt flatbreads Reviving Aaveri :The Traditional Fatigue-Fighting Laddu Cheesy Corn Veg Balls