Divine elegance. There is just no other way to describe these perfect wine poached pears. They’re beautiful and taste fantastic.–Roxanne Wyss and Kathy Moore
LC Picking The Right Pear Note
Did you just read the authors’ claim that “divine elegance” is the only way to explain these wine poached pears? With all due respect, we’d beg to differ. We’d like to also cite as ample adjectives “simple” and “quick” and “easy” and “impressive” and “low-calorie” and “gluten-free” and…well, you get the idea. The trickiest part of the recipe? Picking the right pear. And that’s not even that tricky as almost any pear would work just fine, although truth be told, there’s one pear that’s head—and a lovely elongated neck—above the rest. And that’s the Bosc pear. As the authors note, “The earthy, light brown, cinnamon-colored Bosc pear, known for its long tapered neck, holds its shape when baked, so the finished dish will be beautiful.” Select one that’s perfectly ripe, which you can tell by cupping the pear in your hand and giving it a gentle squeeze. You want it to yield slightly but not completely.
Wine Poached Pears with Butterscotch Sauce
- Quick Glance
- 25 M
- 4 H, 25 M
- Serves 6
Special Equipment: 5-quart or larger slow cooker
- For the wine poached pears
- Mild vegetable oil
- 6 medium pears, preferably Bosc
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 3/4 cup dry white wine, such as Chardonnay
- 1 teaspoon vanilla extract
- 3 cups cold water
- For the butterscotch sauce (optional)
- 6 tablespoons (3 ounces) unsalted butter
- 3/4 cup packed brown sugar
- Pinch salt
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- Make the wine poached pears
- 1. Slick a large (5-quart or larger) slow cooker with vegetable oil.
- 2. Peel the pears, leaving the stem intact. Stand the pears upright in the slow cooker. Brush the pears with the lemon juice. Sprinkle the pears with the sugar. Pour in the wine, vanilla, and water.
- 3. Cover the slow cooker and cook on low until the pears are tender but not mushy when pricked with a fork or pierced with a paring knife, 3 to 4 hours.
- Make the butterscotch sauce (optional)
- 4. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and salt and cook, stirring continuously, for 1 minute, or until bubbling. Stir in the cream and cook, still stirring continuously, for 2 to 3 minutes, or until bubbling again. Stir in the vanilla. Remove from the heat and let it rest, undisturbed, until it thickens, 5 to 10 minutes.
- To assemble
- 5. Use a slotted spoon to lift each pear out of the poaching liquid and place it onto a serving plate. Drizzle the pears with the butterscotch sauce, if desired. Serve warm.