Poached Pears with Cinnamon Balsamic Glaze (As Featured on WGN)
- 4 pears (I like Bosc)
- 1 C. red wine (Merlot, Shiraz or Pinot Noir)
- 1 C. apple cider or apple juice
- 1 C. sugar
- 1/2 t. vanilla
- 2 T. lemon juice for the poaching liquid (plus extra to hold the pears in a cold water bath)
Cinnamon Balsamic Glaze
- 1 C. Aceto Balsamico di Modena, 4 Leaf Quality
- 3 T. honey
- 2″ cinnamon stick, or 1 t. ground cinnamon
Peel the pears and remove the tops and bottoms. Core and cut in half. Put them in a cold water bath with a few tablespoons of lemon juice to keep them from discoloring.
In a saucepan large enough to hold the pears, add the wine, apple cider, sugar, lemon juice and vanilla. Bring to a low boil, stirring occasionally to completely dissolve the sugar. Place the pears in the poaching liquid, cut/flat side down and reduce heat to medium low. Cover the pan and allow the pears to poach 10 to 15 minutes, turn them over and continue to poach 5 to 10 minutes more until they are firm but fork tender.
When the pears are done, remove from the pan and place in a sealed container, with the poaching liquid added and allow to cool. Refrigerate.
Combine the Balsamic Vinegar, honey and cinnamon in a small saucepan. Bring to a boil, and then reduce heat to simmer for 15 to 30 minutes until it becomes syrupy and has reduced by half. It should coat the back of the stirring spoon. Allow to cool. May be refrigerated for up to 2 weeks.
Slice pears crossways to a 1/2 inch thickness. Fan out on a cheese tray containing several fine aged cheeses like Parmigiano Reggiano, Pecorino Gran Cru, Asiago, Gouda, Provolone, Gorgonzola. Garnish with grapes. Spoon a small amount of Balsamic Glaze over the pears and serve with crackers or bread.
An Olive Tap Original Recipe by Rick