Riesling Poached Asian Pears
Our Asian pear tree, with big juicy fruit, was particularly fruitful this year. While most poached pears are made with another type of pear, like Anjou or Bosc, with red wine, I have chosen a German late-harvest Riesling (Spätlese) that has a sweet mineral floral flavor to pair with the delicate flavor of an Asian pear. Serve it with its syrup only or a vanilla whipped cream.
4 servings
INGREDIENTS:
4 small whole or 2 large (cut in half) Asian pears
2 cups German late harvest Riesling (Spätlese), about ½ bottle
Filtered water as needed
6 tablespoons Brown Swerve or brown sugar
½ vanilla bean
Half of a large pear with optional whipped cream
Optional Whipped Cream
1 cup heavy cream
2 tablespoons allulose or powdered sugar
¼ teaspoon vanilla bean paste
DIRECTIONS:
Peel the small pears, leaving the stem intact and core by scooping out the seeds with a melon baller from the bottom of the whole pears. If using large peeled pears, cut them in half and then scoop out the seeds with a melon baller. Cut the vanilla bean in half lengthwise scrape out the seeds.
Cut a round of parchment paper to fit inside a non-reactive saucepan, only large enough to fit the pears. Place the pears, wine, brown sweetener, vanilla bean pod, and scraped seeds in the saucepan. Add enough filtered water to barely cover the pears (about two cups). Cover with the parchment round.
Bring to a boil, then reduce heat and simmer until tender but not falling apart, about ten to fifteen minutes. With a slotted spoon, transfer the pears to a bowl. Remove the vanilla bean pod, bring the poaching liquid to a boil, and reduce the liquid to a thin syrup for about ten to twenty minutes (depending on the size of the pears and type of pan).
Pour the syrup over the pears, cover with the parchment round, and refrigerate until cool. Serve with the syrup and optional whipped cream.
Optional Whipped Cream
Whip the cream, sweetener, and vanilla bean paste in a chilled bowl until soft peaks form. Serve on the side of the pears.
Riesling Poached Asian Pears
Ingredients
- 4 small whole or 2 large (cut in half) Asian pears
- 2 cups German late harvest Riesling (Spätlese), about ½ bottle
- Filtered water as needed
- 6 tablespoons Brown Swerve or brown sugar
- ½ vanilla bean
- 1 cup heavy cream
- 2 tablespoons allulose or powdered sugar
- ¼ teaspoon vanilla bean paste
Instructions
- Peel the small pears, leaving the stem intact and core by scooping out the seeds with a melon baller from the bottom of the whole pears. If using large peeled pears, cut them in half and then scoop out the seeds with a melon baller. Cut the vanilla bean in half lengthwise scrape out the seeds.
- Cut a round of parchment paper to fit inside a non-reactive saucepan, only large enough to fit the pears. Place the pears, wine, brown sweetener, vanilla bean pod, and scraped seeds in the saucepan. Add enough filtered water to barely cover the pears (about two cups). Cover with the parchment round.
- Bring to a boil, then reduce heat and simmer until tender but not falling apart, about ten to fifteen minutes. With a slotted spoon, transfer the pears to a bowl. Remove the vanilla bean pod, bring the poaching liquid to a boil, and reduce the liquid to a thin syrup for about ten to twenty minutes (depending on the size of the pears and type of pan).
- Pour the syrup over the pears, cover with the parchment round, and refrigerate until cool. Serve with the syrup and optional whipped cream.
- Whip the cream, sweetener, and vanilla bean paste in a chilled bowl until soft peaks form. Serve on the side of the pears.
Nutrition Facts
Calories
250.23Fat (grams)
0.3 gSat. Fat (grams)
0.03 gCarbs (grams)
44.81 gFiber (grams)
4.59 gNet carbs
40.22 gSugar (grams)
31.89 gProtein (grams)
0.63 gSodium (milligrams)
9.48 mgCholesterol (grams)
0 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.