Poached Pears

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INGREDIENTS

- 3 pears (I like the red)
- 2 tablespoons butter
- 2 cups rose wine (or pear nectar/juice)
- 1/4 cup brown sugar
- 3/4 cup water (approximately)
- 2 cinnamon sticks
- 5 whole cloves
- 3 cardamom pods (optional), smashed with back of knife
- 1 vanilla bean


INSTRUCTIONS

Cut pears in half and remove seeds and tough ends with mellon baller or knife.

Melt butter over medium-high heat in skillet.

Add pear halves to melted butter, cut side down. Lightly sear pears until they begin to caramelize and turn slightly brown.

Off heat, add wine, brown sugar, cinnamon, cloves, cardamom pods and vanilla bean seeds and bean. Then add just enough water to about cover pears.

Cook until the pears are just tender. They can be checked with the tip of a knife.

At this point, you can chill the pears in the poaching liquid to be used later. When ready to use, reheat pears before proceeding by bring the liquid and pears to a simmer over medium heat.

Once cooked, remove pears from liquid.

Reduce liquid on high until it is reduced and slightly thickened, about 15-20 minutes.

Remove from heat and strain into a pitcher before serving.