Pears Poached in Moscato
A light, elegant, memorable way to end a great dinner party…
About this Recipe
By: Colleen McGlynn
Poached pears are a light, delightful way to end a meal, with their nuanced, complex, delicate flavors and texture.
- 2 large firm pears
- 2 Tb butter
- 1/4 cup sugar
- 1-1/4 cup Late Harvest Moscato
- 1 cup water
- 1 vanilla bean (or a splash of extract)
- zest of 1 lemon (optional)
- toasted nuts (optional)
- 1/2 cup crème fraiche
Peel and halve the pears removing the core but leaving stems intact.
Select a non-reactive heavy pan with a lid that will fit the pears snugly in one layer.
Heat the pan over medium heat and add butter. Let it foam and when that subsides add the pears, cut side down.
Brown for a few minutes and when nicely brown turn over and brown for a moment. Sprinkle the sugar over and turn over, back to the cut side
Add 1 cup of Moscato and 1 cup of water to pan. Add the vanilla and a slice of lemon peel if desired. Bring up to a gentle simmer and cover, leaving lid slightly ajar. Cook about 12-15 minutes, turning fruit once, and shaking the pan occasionally so fruit does not stick.
Remove pears and turn up the heat adding the last ¼ cup of Moscato. Reduce the liquid to a syrup and then pour over pears.
To serve, garnish with a dollop of crème fraiche (or labneh, or yogurt) and perhaps some sliced almonds or walnuts. Serve shortbread or biscotti on the side.
Pour each guest a splash of the Moscato to complete the magic!