Pinot Grigio Poached Pears
- 4 ripe Anjou or Bosc pears
- 3 1/2 cups pinot grigio
- 3/4 cup sugar
- 1 long strip lemon peel
- 1/4 teaspoon anise seeds, optional
- 1/2 cup mascarpone cheese, for serving
- Dulce de leche, for serving
- 4 small anise tortas or thin, sweet crackers, for serving
- 1.
- Peel, halve, and core the pears, leaving one end intact.
- Combine the pinot grigio, 1 1/2 cups water, sugar, lemon peel, and anise seeds, if using, in a medium saucepan over high heat, and cook about 5 minutes.
- Reduce the heat to medium-low and add the pears, cut-side down, in one layer, making sure that the liquid covers the pears completely.
- Cover and simmer until the pears are tender but intact, 30 to 40 minutes.
- 2.
- Remove the pears and set aside at room temperature.
- Remove the lemon peel from the liquid and continue simmering until the liquid is reduced to 1 cup, 15 to 20 minutes.
- Serve the pears with the syrup and a dollop of mascarpone cheese or dulce de leche or both.
- Top with an anise torta or other thin, sweet cracker.
pears, sugar, long strip lemon peel, anise seeds, mascarpone cheese, anise tortas
Taken from www.foodnetwork.com/recipes/food-network-kitchens/pinot-grigio-poached-pears-recipe.html (may not work)