INGREDIENTS
Serves 2
2 cups water
2 cups dry white wine
Juice of 1 medium lemon
2 medium firm pears, peeled and cored
1 cinnamon stick
2 cups granulated sugar
1 vanilla bean, split
1. In a medium pot, mix together the water, wine, and lemon juice. Add the pears, cinnamon, sugar, and vanilla and heat over medium heat to just below a simmer.
2. Place a clean dish towel on top of the pears to keep them from floating too high. Allow the towel to totally soak.
3. Cook on a gentle simmer 13 minutes or until a small knife inserted in the bottom of the pear comes free with no resistance. Pour the pears and liquid into a shallow dish and place in the refrigerator to cool uncovered, around 1 hour. Serve the pears in bowls with some of the liquid poured on top.
POACHING VERSUS BOILING
The difference between boiling and poaching is the temperature and movement of the water. Poach items that are delicate and risk falling apart if cooked too fast, such as fruit or fish. The temperature of the liquid should be between 185°F and 200°F so the water does not move fast or boil.