• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Pears Poached in Burgundy Syrup

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 8 sm Pears (Bosc is best); peeled
  • 3 c Burgundy
  • 3/4 c Sugar
  • Zest of one orange
  • 1 sm Cinnamon stick
  • 1 Vanilla bean; split
  • -lengthwise
  • 6 Peppercorns
  • 1 Clove


Pears can be left whole or halved or sliced. Pour the wine in a pot large
enough to hold all the pears. Add the sugar, orange zest, cinnamon stick,
and the vanilla bean. Tie up the peppercorns and the clove in a little
piece of cheesecloth and add it to the pot. Bring to a boil and simmer for
5 minutes. Place the pears in the syrup and simmer gently until pears test
soft. Allow pears to cool in their syrup.

Serve warm, cold, or at room temperature. Spoon syrup over the served

NOTES : For an interesting variation, add 1 teaspoon of balsamic vinegar to
the poaching liquid.

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