Scarlet Poached Pears
Elegant pears poached in Orange Muscat wine and infused with beet for a beautiful scarlet color. The pears are simmered with cinnamon and bay leaves until tender, creating a sophisticated dessert in a rich, syrupy sauce.
4 servings
1 hr 20 min
Ingredients
- •2 cups Orange Muscat
- •1 medium red beet
- •1 tablespoon sugar
- •2 teaspoons fresh lemon juice
- •1 stick cinnamon stick
- •2 leaves Turkish bay leaves
- •3 small firm-ripe pears
- •such as Forelle
- •peeled
- •halved lengthwise
- •and cored
Cooking Instructions
- 1.
Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
10 min
- 2.
Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.
70 min
