Ingredients for Burgundy Poached Pears
- 4 ripe but firm pears (such as Bosc or Anjou), peeled, cored (leaving stems intact), and bottoms trimmed if needed
- Unsweetened Orange Juice
- Burgundy Wine
- Reduced Calorie Cranberry Juice Cocktail
- 2 oranges, thinly sliced
- 2 cinnamon sticks
- Orange Rind Twists
- Mint Sprig
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How to Make Burgundy Poached Pears
- Peel pears, core from the bottom, leaving stems intact. Trim about 1/4 inch from the bottom of each pear if needed for stability.
- Brush pears with orange juice to prevent browning.
- In a Dutch oven, combine Burgundy wine, cranberry juice, orange slices, and cinnamon sticks.
- Bring the mixture to a boil over medium-high heat.
- Gently add pears to the Dutch oven. Reduce heat to low, and simmer for 15-20 minutes, or until pears are tender, turning occasionally.
- Carefully remove pears from the pan, reserving 1 cup of the poaching liquid.
- Discard orange slices and cinnamon sticks.
- Place each pear on a dessert plate.
- Drizzle 2 tablespoons of the reserved poaching liquid over each pear.
- Garnish with orange rind curls and fresh mint sprigs.
- (Optional) Chill the remaining poaching liquid and combine with chilled ginger ale for a refreshing wine punch.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
72g
Fat
0g
Carbs
11g
