Ingredients for Spanish Poached Pears
- Bosc Pears
- 1 cup granulated sugar
- Sangria
- 1 cinnamon stick
- ½ cup water
- 1 teaspoon vanilla extract
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How to Make Spanish Poached Pears
- Bring a large pot of water to a boil. Gently place pears in boiling water for 2-3 minutes to loosen the skin. Remove pears and immediately plunge into an ice bath to stop the cooking process.
- Once cool enough to handle, peel pears using a vegetable peeler. Halve the pears lengthwise.
- Using a melon baller or small spoon, carefully remove the core and stem from each pear half.
- In a medium saucepan, combine 1 cup granulated sugar, 1 cup dry red wine (like Rioja or Tempranillo), ½ cup water, and 1 cinnamon stick. Bring to a simmer over medium heat.
- Reduce heat to low, stir in 1 teaspoon vanilla extract, and gently add the pear halves. Simmer for 20-25 minutes, or until pears are tender but still hold their shape, turning occasionally.
- Carefully remove the pears from the syrup and place them in a serving bowl.
- Increase heat to medium-high and continue to simmer the syrup until it reduces and thickens slightly, about 5-7 minutes. Remove the cinnamon stick.
- Pour the reduced syrup over the poached pears. Serve warm or chilled with your favorite accompaniment (ice cream, whipped cream, custard, or flan).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
165g
Fat
0g
Carbs
16g
