Poached Pears

Poached pears are a warm addition to a cool autumn night. This recipe calls for Jasper Winery’s Lucy Lane wine, a sweet, concord grape based wine perfect for fruit poaching.
September 01, 2007

Instructions

Combine wine, pear juice and cinnamon stick in large pot.

Scrape in seeds from vanilla bean; add bean and bring to simmer.

Add pears (liquid should cover pears halfway).

Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through.

Serve warm as a dessert stew or drizzle over ice cream.

About this recipe

The Story: PEARS

It used to be that pear orchards were relatively common across the Iowan landscape. Now, most of Iowa’s pears are grown in backyards, producing fruit for those lucky enough to have a tree nearby. Iowa’s pears seem to grow most prolifically along the Iowa’s northern and central Mississippi bank, where bartletts, luscious, kieffer and summercrisps fruit in the late summer and early fall. Pears continue to ripen off tree, making them tasty even after the picking is done.

Poached pears are a warm addition to a cool autumn night. This recipe calls for Jasper Winery’s Lucy Lane wine, a sweet, concord grape based wine perfect for fruit poaching. Lucy Lane is named after Jasper Winery’s resident dog, Lucy, who lives at the winery with the Groben family – Jean, Paul and Mason. Jean and Paul run Jasper’s operations in Newton, and Mason, their son, is the master winemaker. Lucy supervises.


Recipe courtesy of:

Jasper Winery
518 West 3rd Street North
Newton, Iowa
641.792.7022
JasperWinery.com

Ingredients

  • 6 small firm but ripe Anjou pears, peeled
  • 3 and 1/2 cups Jasper Winery’s Lucy Lane white wine
  • 2 cups pear juice or cider
  • 1 cinnamon stick
  • 1 vanilla bean, split lengthwise

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