Nothing beats an elegant fruit dessert, especially one that’s simple and quick to make!
For 4 servings:
4 ripe yet firm Anjou, Bosc or Bartlett pears, peeled with stem left intact
4 cups white wine
1/3 cup honey
1/3 cup sugar
1 vanilla bean, split and scraped
1 teaspoon whole cloves
1 cinnamon stick, broken in half
Peel the pears and cut them in half from top to bottom, leaving the stems intact. Cut each pear in half and scoop out the center with a spoon.
Place the wine, honey, and sugar in a 4-quart pot and bring to a boil over medium high heat. Stir until the sugar and honey are dissolved, then add the vanilla bean, cloves and cinnamon stick.
Add pears and reduce heat to medium low. Cover pan and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork.
Transfer the pears and the poaching liquid to a glass container, cover, and refrigerate overnight to allow the richest flavor to develop. Drain the chilled pears before serving them the following day.
You can either discard the poaching liquid or save it and reduce it to a syrup by simmering it for 30 minutes or until syrupy and reduced by half, then removing the vanilla bean, cinnamon stick and whole cloves.
BTW: The syrup is wonderful over ice cream, pound cake or even as a sweetener for iced tea!