Tuesday, October 18, 2011

Poached Spiced Pears

I have a bumper crop of Bosc pears this year. I decided to make poached pear salad.
Peel pears leaving the stem. Slice an eight inch off the bottom so that it will stand in the pot while cooking.
Since at least 2 cups of wine are needed for this sauce and many beef recipes I use, I choose box wine for just this purpose, as wine can be expensive otherwise.
This is what the pears look like after several hours marinating in the wine sauce.
Remove the pears and bring sauce up to a boil. Simmer for about 15 minutes.
Sauce should be thick like a syrup. Cool and add balsamac vinegar and olive oil. Blend and set aside as the vinegarette for the salad. 
Slice pears and serve on fresh greens, with the vinegarette , gorgonzola cheese and pecans. "MMMMM" is all I can say.
Blessings, Kathi
For the pears:
2 1/2 cup red wine
1 cup sugar
2 teaspoons cinnamon
1/8 t. cloves
1/8 t. nutmeg
6 Bosc pears, peeled

The thickened wine syrup
2 T. balsamac vinegar
1 T. olive oil

For the salad:
2 poached pears, sliced
1/4 cup toasted pecans, roughly chopped
1/4 cup crumbled gorgonzola cheese
2 cups mixed greens

"Then God said, “Let the land produce vegetation: seed-bearing plants and trees on the land that bear fruit with seed in it, according to their various kinds.” And it was so." Genesis 1:11

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