PEI Liquor Holiday eFlyer

Wine Poached Pears with Spiced Vanilla Bean Syrup

MAKES 6

INGREDIENTS 1 bottle Pelee Island Gewurztraminer 1 cup water ⅔ cup white sugar 1 vanilla bean 1 star anise 1 cinnamon stick 6 medium firm but ripe Bartlett, Anjou or Bosc pears

DIRECTIONS Add the wine, water, sugar spices to a large dutch oven. Cut the vanilla bean in half length- wise and use a paring knife to scrape the seeds out, then add the seeds and pod to the pot. Bring all the ingredients to a simmer over medium heat.

While the liquid is heating, peel and core the pears: use a vegetable peeler to remove the peel, slice them in half, then use a melon baller to carefully scoop the core out.

1

Add the prepared pears to the simmering liquid, then cover and cook at a gentle simmer for about 20 minutes, or until the pears are tender but not falling apart.

INNISKILLIN PEARL VIDAL ICEWINE R0254S, 200 mL, $30.29

Use a slotted spoon to scoop the pears out onto a serving dish, then remove the spices and use them to decorate the platter.

2

BATASIOLO MOSCATO D’ASTI BOSC 10659Z, 750 mL, $19.49

Bring the poaching liquid to a simmer over medium-high heat and reduce until there is about 1 cup of liquid left. Let cool to room temperature, then pour over the pears. The poached pears can be served cold, at room temperature, or gently warmed. the sparkling wine, then add a few pomegranate arils and a sprig of rosemary for garnish.

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CELEBRATE HOLIDAY 2018

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