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Poached Pears Two Ways

by Tom Fleming
 

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RED WINE SPICED:

6 Bosc or Anjou pears, peeled

1 bottle cabernet sauvignon wine

1 bay leaf

1/2 cup brown sugar

1/4 cup honey

1 piece star anise

1/2 vanilla bean

1 tsp. ground cinnamon

In a medium saucepot combine all ingredients and bring to simmer. Transfer to a crock-pot and set on low. Add peeled pears to liquid and cover with a piece of parchment paper and crock-pot lid. Cook on low for 1 hour and check with paring knife to see if done. Turn off crock-pot and cool pears in liquid. Refrigerate in liquid for 5 days at most.

VANILLA SPICED PEAR

6 Bosc or Anjou pears, peeled

1/2 quart water

2 cups sugar

1/2 bottle sauvignon blanc

1 vanilla bean

1 tsp. allspice

In medium saucepot combine all ingredients and bring to a simmer. Transfer to crock-pot and set on low. Add peeled pears to liquid and cover with a piece of parchment paper and crock-pot lid. Cook on low for 1 hour and check with paring knife to see if done. Turn off crock-pot and cool pears in liquid. Refrigerate in liquid for 5 days at most.

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