Poached Pears with Wine Vinaigrette
Poached Bosc pears soak up vanilla, star anise, cinnamon, and bright citrus for a fragrant bite with gentle sweetness. A nutty walnut oil and red wine vinegar sauce—blended from some of the poached pears—adds silky body and tang for balance. Serve Poached Pears with Wine Vinaigrette as a refined finish to a fall or winter meal.
- Prep25 mins
- Cook30 mins
- Serves4
- DifficultyEasy
- 1
Trim the bottoms of the pears so they are flat, and stand them upright in a large stock pot. Pour in the wine and water, then turn the heat to high. Sprinkle with sugar, and add the vanilla bean, star anise, cinnamon stick, and the lemon and orange peels. Bring to a boil; reduce the heat to medium-low, and simmer for 20 to 25 minutes. Remove the pot from the stove and let it cool completely. Reserve 1/4 cup of the poaching liquid. Transfer the pears to a bowl, cover, and refrigerate.
- 2
Place 2 poached pears in a blender or food processor and puree. Transfer to a large bowl. Whisk in the walnut oil, red wine vinegar, and the reserved poaching liquid. Season with salt and pepper to taste. Cover and refrigerate.
- 3
Place the pears in individual bowls and spoon the sauce on top.
- Calories 415.3 kcal High
- Protein 1.44 g Low Source
- Carbs 65.66 g Moderate
- Total Fat 13.03 g Moderate
- Saturated Fat 1.39 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 13.53 mg Low Source
- Fiber 13.53 g Good Source
- Sugar 44.03 g High
- Added Sugar 4.99 g Moderate
- Calcium 59.83 mg Low Source
- Iron 0.61 mg Low Source
- Potassium 449.62 mg Low Source
- Vitamin A 7.15 mcg_rae Low Source
- Vitamin C 38.1 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Tree Nuts 🌰
- Sulfites
- Alcohol 🚫🍷