Brandy Poached Pears

(Nobilo Wines)

A hit on any cheese plate, these Brandy Poached Pears are easy to prepare and can be made well ahead of your guests’ arrival. The pears lend themselves to pairing with a variety of wines and cheeses too! Try the Nobilo Chardonnay with a mascarpone or Fontina, the Nobilo Sauvignon Blanc with Caulkins, or the Nobilo Icon Pinot Noir with a Cayuga Blue. For this and more recipes like it, check out Composing the Cheese Plate by Brian Keyser and Leigh Friend.

Cook Time:1 hours

Prep Time:15 min

Total Time:1 hours15 min

Servings: 12

Ingredients:

12 Seckel pears

1 medium lemon

1 vanilla bean

1/2 cup pear brandy

1 1/2 cup Nobilo Chardonnay (or other white wine)

1 1/2 cup ight brown sugar

2 pods star anise

Preparation:

Peel the pears using a vegetable peeler, leaving the stem on. Cut the pears in half lengthwise, including the stems. Scoop out the seeds using a melon baller or small spoon. Discard the seeds.

Using the vegetable peeler, remove the zest from half the lemon, forming long strips. Reserve the lemon for another use.

Cut the vanilla bean in half lengthwise with the tip of a paring knife. Reserve half the bean for another use. Scrape out the seeds using the tip of the knife, dragging from one end to the other.

In a medium saucepan, bring the brandy, wine, brown sugar, vanilla seeds and bean, lemon peel, star anise, and 3 cups of water to a boil. Continue to boil for 5 minutes to cook off some of the alcohol.

Reduce the heat to a simmer. Gently lower the pears into the poaching liquid. Poach the pears, stirring about every 15 minutes, for 45 minutes to 1 hour. The pears should be soft but not overcooked. When you pierce a pear with a paring knife, it should come out easily.

Remove the saucepan from the heat. Gently remove the pears from the liquid using a slotted spoon, and place on a plate. Chill the pears until cool. Place the cooled pears in an airtight container and cover with the poaching liquid.

Keep refrigerated. Serve cold, warm, or at room temperature. Chef’s notes: If you are unable to find Seckel pears, you may use a firm pear such as Bosc. Make ahead. They will keep for up to 1 week.