Poached Pears
In this recipe, pears are poached in a combination of white wine, water, freshly squeezed orange juice, and sugar, and flavored with cinnamon sticks, fresh ginger slices, and orange peel. The most lovely topping to this holiday cheesecake!
Servings: 12 to 16
Ingredients
- 4 firm but ripe medium-sized pears (I recommend Bosc or Anjou varieties; Barlett tends to get mushy)
- 2 cups (480 mL) dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2-3 cups (480-720 mL) water
- 2 long strips of orange peel
- 1/3 cup (80 mL) freshly squeezed orange juice (about 1 large orange)
- 1/3 cup (~65g) organic cane sugar
- 1 cinnamon stick, broken in half
- 6 thin slices fresh ginger
Instructions
- Peel the pears, leaving the stems intact. Slice off a tiny bit of the bottom of each pear to help them stand upright.
- To a small saucepan, add the wine, water, orange peel, orange juice, sugar, cinnamon stick and ginger slices. Bring the mixture to a boil over medium-high heat, stirring until the sugar is dissolved.
- Carefully place the pears into the liquid and reduce the heat to a simmer. Cover the pan and cook for 15 to 25 minutes, or until the pears can be just pierced with a fork.
- Gently remove the pears using a slotted spoon and set aside. Increase the heat to high, and cook until the poaching liquid reduces and turns a bit syrupy but not brown in color, about 15-20 minutes. Remove from the heat and discard the orange peel, ginger slices, and cinnamon stick.
- To serve, slice the cooled pears into wedges. Pour a bit of the poaching syrup on top of the pears and/or directly onto the cheesecake. Serve the pears on top of the cheesecake.
Nutrition
Calories: 67kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 68mg | Fiber: 2g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg