Orange-Spiced Poached Pears
Pears are a wonderfully versatile fall fruit that lend themselves nicely to a variety of accompanying sauces. The citrus and spice flavors of this light dessert make it a great finish for a heavy meal. Pair with a light-bodied, semi-sweet dessert wine like Moscato (see notes).
- 4 slightly under ripe Bartlett pears, peeled, halved and cored
- 1-1/2 cups orange juice
- 1 cup water
- 1/3 cup brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons lemon juice
- Mint leaves for garnish
Combine orange juice, water, brown sugar and honey in a large sauce pan. Stir well to mix and bring to a simmer. Add the vanilla extract, nutmeg, ginger and lemon juice.
Add the pears and simmer for about 30 minutes, turning frequently to be sure they cook through evenly. Remove them from the pan and cover to keep warm.
Let the remaining liquid cook until it thickens into a syrup. Cut pears into lengthwise slices and arrange on individual dessert plates. Drizzle with the syrup and garnish with mint leaves.
Makes 4 servings.
FlipFlop Moscato is a crisp, semi-sweet white wine with floral aromas and a soft finish. Being light-bodied, it's a good choice for a dessert like this one because it's subtle sweetness doesn't overpower the light fruit flavors.
Named a "Best Buy" by Wine Enthusiast Magazine, FlipFlop Moscato is affordably priced at just $7 per bottle.
For information on the full line-up of FlipFlop wines, check out the tasting notes and reviews in our Wine & Spirits section.