Pears al Vino Bianco
Recipe courtesy of Christina Bowe, Sales Manger
Pairs with Late Harvest Riesling
6 Bosc or Anjou pears (not too ripe)
1 ½ cups of dry white wine (chardonnay, dry riesling)
½ cup water
¾ cup sugar
2 strips lemon zest, about 2 inches long
1 vanilla bean or 1 teaspoon vanilla
With a demitasse spoon or melon baler, working from the bottom of the pears, scoop out the core and seeds.
In a saucepan large enough to hold all the pears upright, bring the wine, water, sugar lemon zest and vanilla bean to simmer over medium heat, stirring until the sugar is dissolved. Add the pears and reduce the heat to low. Cover the pan and cook turning the pears once, for 20 minutes or until they are tender throughout when pierced with a small knife.
Transfer the pears to a serving dish. Turn the heat under the pan to medium-high and cook the syrup until thickened and golden about 10 minutes
Plate standing up and pour the syrup over the pears. Let cool slight, then cover and chill before serving.
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