Poached Pears

Recipe by: Shifra Klein

6 servings

Issue #25

This classic dessert hits all the right notes for Pesach. It is fruity, sweet and complex but light and satisfying. Even better, it can be made up to a week in advance of serving. NOTES: We recommend using Anjou or Bartlett pears. When peeling, leave the stems intact for added dramatic effect. Use a Y-peeler or any vegetable peeler to get wide strips of citrus rind.

Poached Pears:

6 pears, peeled

1 bottle red wine

½ cup sugar

Peel and juice of 1 lemon

Peel and juice of 1 orange

1 cinnamon stick

3 whole cloves

Steps:

Add pears to a medium sauce - pan over high heat. Add wine, sug - ar, orange peel and juice, lemon peel and juice, cinnamon stick and cloves. Top with just enough water to cover the pears.

Bring to a boil, then reduce heat to medium-low and simmer until pears are fork tender, about 15 minutes. Let pears cool in the cooking liquid.

Using a slotted spoon, transfer pears to a plate. Strain liquid through a fine mesh sieve over a bowl and discard spices and citrus peels. Return liquid to the sauce - pan and cook over high heat until syrupy, about 20 minutes.

Pour syrup over pears and store in an airtight container in the fridge for up to 1 week.