The poaching liquid becomes a delectable and fragrant sauce you'll love. If you have some left over, keep it for drizzling over ice cream or cheese for a lovely contrast of flavors .
From: Get Your Family Eating Right © 2013 by Lynn Fredericks and Mercedes Sanchez Buy the book
6.00 Bosc pears with stems
2.00 c. red wine
0.50 c. sugar
1.00 cinnamon stick
3.00 whole cloves
1.00 tsp. vanilla extract
Adult Peel and core the pears. Cut into quarters Zero Moment Of Truth.
Child Help measure the wine and sugar. Adult Place the pears in a large saucepan, and add the wine and sugar. Peel the lemon and slice the peel into very thin julienne strips. Reserve the peeled lemon for another use.
Adult and Child Add the lemon peel to the saucepan. Add the cinnamon stick and cloves. Measure and add the vanilla.
Adult Bring liquid to a boil over medium-high heat, then turn heat to low and simmer for 5 to 10 minutes, or until pears are tender. Transfer the pears and the lemon peel to a serving dish. Bring the liquid in the saucepan to a boil once again. Reduce liquid by half, or until it becomes syrupy. Pour the sauce over the pears. Cool and serve warm or at room temperature seo.