Festive Pears


This recipe for poached pears has been provided by USA author, Barbara Quinn. Scroll down to find links to some of her books. We think it looks delicious and can't wait to try it.  This is what Barbara had to say about her recipe.


"Growing up we often ended our meal with fresh fruit, nuts, and figs. This provided another reason to linger around the table, share our lives, and debate everything under the sun, loudly, of course. Here's another tasty end of the meal treat that we enjoyed. It was, and still is, always a hit. You can serve these pears at the table in a pretty crystal bowl. A showstopper for sure!"


1/2 cup sugar

1 cup dry red wine

1/4 cup cassis

1/2 medium lemon (2 tblsps)

1 tsp vanilla

1 clove 

4 Bosc pears

1 cinnamon stick



Use a straight-sided noncorrosive medium saucepan to heat sugar, wine,  cassis lemon,vanilla, clove. Stir till sugar dissolves. Pare the pears but leave stems intact. Cut a small slice from bottom of each pear so they sit flat. Stand the pears upright in the wine mixture pot. Bring to a boil then cover and simmer turning pears on their sides and basting now and then, 2 or 3 times, until they are tender when pierced with a fork. It helps if you pierce on the bottom to avoid marring the surface. Cook about 20 to 30 minutes. Put pears in a serving bowl, pour wine mixture over them, add cinnamon stick. Baste now and then as they cool. Chill. Serve each with some of the wine mixture. Enjoy!