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Recipes

Guenoc Petite Sirah Poached Pears w/ Toasted Walnuts

Recipe Date:
October 14, 2013
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • For the pears:
  • 1 bottle Guenoc Petite Sirah
  • 3 cups water
  • 1 vanilla bean, split lengthwise
  • 1 cardamom pod
  • 2 cinnamon sticks
  • 1 quarter sized piece of fresh ginger
  • 2 quarter sized pieces of orange zest
  • 2 cloves
  • 2 cups sugar
  • 6 small Bartlett pears, firm but ripe
Directions

To make the pears: 
In a saucepan large enough to hold the pears, add the Petite Sirah, water, all the 
spices, and the sugar. Bring pot to a simmer. While the poaching liquid is warming 
up, peel the pears carefully leaving the stem intact. Gently place in the poaching 
liquid and simmer for 20 minutes or until tender. Remove pan from the heat and 
cool pears in the liquid. Refrigerate pears until ready to serve. The longer you keep 
them in the liquid, the darker they get. I suggest overnight. The next day, remove 
pears from the poaching liquid and reserve in the refrigerator. Bring the liquid to a 
simmer in a saucepan and reduce by half. Strain the liquid and chill to make a 
slightly thick syrup. 
 
To serve the pears: 
Reserved poached pears and syrup 
Toasted and chopped walnuts 
 
Place pear (standing up, cut a bit off the bottom if necessary) in a small, wide bowl 
and drizzle with a few tablespoons of the syrup. Garnish with a sprinkling of 
chopped walnuts. 

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