Three-Color Poached Pears
- 12 cups water
- 3 cups sugar
- 2 cups white wine
- 1/2 vanilla bean, split lengthwise
- 1/4 cup grenadine
- 1/2 lemon, grated zest
- 1/2 lemon, juiced
- 3 cups fruity red wine
- 1/2 orange, grated zest
- 1/2 orange, juiced
- 6 ripe Bartlett pears
- Arrange 3 saucepans on the stove.
- In one, combine 4 cups water, 1 cup sugar, the white wine and the vanilla bean.
- In the next, combine 5 cups water, 1 cup sugar, the grenadine, lemon zest and lemon juice.
- In the last, combine 3 cups water, 1 cup sugar, the red wine, orange zest and orange juice.
- Bring to a simmer over medium-low heat, stirring occasionally.
- Meanwhile, peel the pears and cut them in half from top to bottom.
- Using a melon baller, scoop out the seed pocket.
- Using a small knife, cut a shallow V down the center of the pear's cut face to remove the stem, strings, and bud end.
- Cut out 3 circles of wax paper the same size as the saucepans.
- Place 4 pear halves in each saucepan and rest a waxed paper circle on top.
- Bring to a gentle simmer and simmer without stirring until tender, about 15 minutes.
- When the pears can be pierced easily with a fork, they are done.
- Turn off the heat and let cool in the liquid.
- Serve at room temperature, or refrigerate in the liquid overnight to let the pears absorb even more color and flavor.
- Bring to room temperature before serving.
- To serve, arrange one pear half of each color in a spoke pattern on a white plate.
- Drizzle a spoonful of the grenadine poaching liquid over the pears and serve.
water, sugar, white wine, vanilla bean, grenadine, lemon, lemon, fruity red wine, orange, orange, bartlett
Taken from www.foodnetwork.com/recipes/three-color-poached-pears-recipe.html (may not work)