DIY: Morels’ Poached Pear with Cinnamon Glaze

diy-pear

The end of the year is upon us which means two things: entertaining and drinking (to get yourself through the entertaining). This Poached Pear with Cinnamon Glaze is therefore the perfect dessert – it’s boozy, surprisingly easy to make and guaranteed to impress even the grouchiest of in-laws. To make things even fancier, Executive Chef Jose Luis Carrera recommends serving it with vanilla bean ice cream or homemade whipped cream. 

Print Recipe
Morels’ Poached Pear with Cinnamon Glaze
Servings
servings
Servings
servings
Ingredients
1 bottle red wine , a low-tannin Pinot Noir is perfect
½ cup sugar
Instructions
CLEAN and peel pears.
ADD wine, cinnamon, sugar and star anise to a pot.
ADD pears and bring to a boil, with pears fully covered.
REDUCE heat and allow the pot to a simmer for 15 to 20 minutes, or until pears are soft.
REMOVE pears from liquid and place in refrigerator to cool for 2 to 3 hours.
BRING liquid to a boil and reduce to a syrup that covers the back of a spoon. Cool.
PLACE each pear on a cold plate. Coat with 2 tablespoons of syrup.
SERVE with whipped cream or vanilla bean ice cream. Enjoy.
Ingredients
1 bottle red wine , a low-tannin Pinot Noir is perfect
½ cup sugar
Instructions
CLEAN and peel pears.
ADD wine, cinnamon, sugar and star anise to a pot.
ADD pears and bring to a boil, with pears fully covered.
REDUCE heat and allow the pot to a simmer for 15 to 20 minutes, or until pears are soft.
REMOVE pears from liquid and place in refrigerator to cool for 2 to 3 hours.
BRING liquid to a boil and reduce to a syrup that covers the back of a spoon. Cool.
PLACE each pear on a cold plate. Coat with 2 tablespoons of syrup.
SERVE with whipped cream or vanilla bean ice cream. Enjoy.

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