Ingredients
- 4 firm Bosque pears, peeled, halved & cored
- 1 medium red beet, peeled & sliced 1/4" thick
- 2 cups Cabernet Sauvignon
- 2 tablespoon sugar
- 2 teaspoons fresh lemon juice
- 5 whole cloves
- 1 cinnamon stick
- 1 bay leaf
Make it step by step
- Add sliced beets, wine, sugar, lemon juice and spices in a medium saucepan. Bring to a boil & stirring occasionally to dissolve the sugar.
- Lower the heat & add the pears. Simmer pears until fork tender, but still holding their shape - 20 to 35 minutes.
- Remove from heat & transfer to a glass bowl. Discard cinnamon stick, cloves & bay leaf. Cool to room temperature - 30 minutes.
- The pears can be made one day ahead & chilled in the poaching liquid. Bring to room temperature before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Michael Norpell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.