Gorgeous Bartlett pears are the star in this poached pear recipe. Bartlett is a unique pear as its skin color brightens as it ripens, unlike other varieties of pears which don’t really change color as they ripen. Whichever you choose, the yellow or red, the result is one delicious dessert for 290 calories per serving. Nutrition (per serving) Calories: 290; protein: 0g; fat: 0g; carbs: 50g Recipe and photo by USA Pears.
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Makes 6 servings
Prep time 30 min.
Cook time 15 min.
Ingredients
1 bottle white wine with tropical fruit flavors (Sauvignon Blanc and Viognier are good choices) 4 hibiscus tea bags 1 cup sugar 1 orange, sliced into ½-inch rings ½ a vanilla bean, scrapings and pod 3 very firm Bartlett or Red Bartlett Pears
How to make it
Pour the wine into a saucepan with a lid, and heat until just steaming. Turn off the heat, and add the tea bags. Allow to steep for 10 minutes, and remove. Stir in the sugar, orange slices, and vanilla bean scrapings along with the vanilla pod. Prepare the pears by peeling, halving, and scooping out the cores with a melon baller. Place the pear halves into the liquid, being sure they are fully submerged. Place the pot over medium heat, cover, and bring to a simmer. Once simmering, reduce the heat to low, cover, and cook until the pears are just tender when pierced with a fork, about 12-15 minutes. Check on the pears occasionally to be sure they are submerged, turning if necessary. Once tender, remove the pears from the liquid and set aside to cool slightly. Increase the heat to high, and bring the sauce to a boil. Cook for 10-15 minutes, or until the sauce is slightly thickened and tastes concentrated and delicious. Serve the pear halves topped with several spoonfuls of the sauce.
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Gorgeous Bartlett pears are the star in this poached pear recipe. Bartlett is a unique pear as its skin color brightens as it ripens, unlike other varieties of pears which don’t really change color as they ripen. Whichever you choose, the yellow or red, the result is one delicious dessert for 290 calories per serving.
Nutrition (per serving)
Calories: 290; protein: 0g; fat: 0g; carbs: 50g
Recipe and photo by USA Pears.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 30 min.
Cook time 15 min.
Ingredients
1 bottle white wine with tropical fruit flavors (Sauvignon Blanc and Viognier are good choices) 4 hibiscus tea bags 1 cup sugar 1 orange, sliced into ½-inch rings ½ a vanilla bean, scrapings and pod 3 very firm Bartlett or Red Bartlett Pears
How to make it
Pour the wine into a saucepan with a lid, and heat until just steaming. Turn off the heat, and add the tea bags. Allow to steep for 10 minutes, and remove. Stir in the sugar, orange slices, and vanilla bean scrapings along with the vanilla pod. Prepare the pears by peeling, halving, and scooping out the cores with a melon baller. Place the pear halves into the liquid, being sure they are fully submerged. Place the pot over medium heat, cover, and bring to a simmer. Once simmering, reduce the heat to low, cover, and cook until the pears are just tender when pierced with a fork, about 12-15 minutes. Check on the pears occasionally to be sure they are submerged, turning if necessary. Once tender, remove the pears from the liquid and set aside to cool slightly. Increase the heat to high, and bring the sauce to a boil. Cook for 10-15 minutes, or until the sauce is slightly thickened and tastes concentrated and delicious. Serve the pear halves topped with several spoonfuls of the sauce.
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Makes 6 servings
Prep time 30 min.
Cook time 15 min.
Ingredients
1 bottle white wine with tropical fruit flavors (Sauvignon Blanc and Viognier are good choices) 4 hibiscus tea bags 1 cup sugar 1 orange, sliced into ½-inch rings ½ a vanilla bean, scrapings and pod 3 very firm Bartlett or Red Bartlett Pears
How to make it
Pour the wine into a saucepan with a lid, and heat until just steaming. Turn off the heat, and add the tea bags. Allow to steep for 10 minutes, and remove. Stir in the sugar, orange slices, and vanilla bean scrapings along with the vanilla pod. Prepare the pears by peeling, halving, and scooping out the cores with a melon baller. Place the pear halves into the liquid, being sure they are fully submerged. Place the pot over medium heat, cover, and bring to a simmer. Once simmering, reduce the heat to low, cover, and cook until the pears are just tender when pierced with a fork, about 12-15 minutes. Check on the pears occasionally to be sure they are submerged, turning if necessary. Once tender, remove the pears from the liquid and set aside to cool slightly. Increase the heat to high, and bring the sauce to a boil. Cook for 10-15 minutes, or until the sauce is slightly thickened and tastes concentrated and delicious. Serve the pear halves topped with several spoonfuls of the sauce.
Makes 6 servings
Prep time 30 min.
Cook time 15 min.
Prep time 30 min.
Cook time 15 min.
Prep time
30 min.
Cook time
15 min.
Ingredients
- 1 bottle white wine with tropical fruit flavors (Sauvignon Blanc and Viognier are good choices)
- 4 hibiscus tea bags
- 1 cup sugar
- 1 orange, sliced into ½-inch rings
- ½ a vanilla bean, scrapings and pod
- 3 very firm Bartlett or Red Bartlett Pears
How to make it
Pour the wine into a saucepan with a lid, and heat until just steaming. Turn off the heat, and add the tea bags. Allow to steep for 10 minutes, and remove. Stir in the sugar, orange slices, and vanilla bean scrapings along with the vanilla pod. Prepare the pears by peeling, halving, and scooping out the cores with a melon baller. Place the pear halves into the liquid, being sure they are fully submerged. Place the pot over medium heat, cover, and bring to a simmer. Once simmering, reduce the heat to low, cover, and cook until the pears are just tender when pierced with a fork, about 12-15 minutes. Check on the pears occasionally to be sure they are submerged, turning if necessary. Once tender, remove the pears from the liquid and set aside to cool slightly. Increase the heat to high, and bring the sauce to a boil. Cook for 10-15 minutes, or until the sauce is slightly thickened and tastes concentrated and delicious. Serve the pear halves topped with several spoonfuls of the sauce.
Pour the wine into a saucepan with a lid, and heat until just steaming. Turn off the heat, and add the tea bags. Allow to steep for 10 minutes, and remove. Stir in the sugar, orange slices, and vanilla bean scrapings along with the vanilla pod. Prepare the pears by peeling, halving, and scooping out the cores with a melon baller. Place the pear halves into the liquid, being sure they are fully submerged. Place the pot over medium heat, cover, and bring to a simmer.
Once simmering, reduce the heat to low, cover, and cook until the pears are just tender when pierced with a fork, about 12-15 minutes. Check on the pears occasionally to be sure they are submerged, turning if necessary. Once tender, remove the pears from the liquid and set aside to cool slightly.
Increase the heat to high, and bring the sauce to a boil. Cook for 10-15 minutes, or until the sauce is slightly thickened and tastes concentrated and delicious.
Serve the pear halves topped with several spoonfuls of the sauce.
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