White Wine–Poached Pears with Vanilla
By :Laurel Randolph
Print Recipe
Poached pears are an easy but impressive dessert that you can prepare up to two days ahead of time. This recipe uses lighter and fruitier white wine along with a vanilla bean and spices to flavor the pears. Serve warm, cold, or at room temperature, with a scoop of vanilla ice cream.
Votes: 1
Rating: 3
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Pear, Vanilla, White Wine
Prep Time 7 minutes
Cook Time 8 minutes
Servings
4 servings
Ingredients
  • 1 bottle white wine
  • 1 1/2 cups sugar
  • 6 pears firm but ripe, peeled
  • 1 cinnamon stick broken in half
  • 2 cloves
  • 1 pod vanilla bean split open lengthwise
  • 1/2 lemon cut into rounds
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Pear, Vanilla, White Wine
Prep Time 7 minutes
Cook Time 8 minutes
Servings
4 servings
Ingredients
  • 1 bottle white wine
  • 1 1/2 cups sugar
  • 6 pears firm but ripe, peeled
  • 1 cinnamon stick broken in half
  • 2 cloves
  • 1 pod vanilla bean split open lengthwise
  • 1/2 lemon cut into rounds
Votes: 1
Rating: 3
Rate this recipe!
Instructions
  1. Add the wine and sugar to the Instant Pot and stir until dissolved.
  2. Add the pears, cinnamon stick, cloves, vanilla bean pod, and lemon.
  3. Secure the lid. Select the Manual function and cook at high pressure for 8 minutes.
  4. Once cooking is complete, use a natural release. For best results, store the pears in their cooking liquid overnight before proceeding.
  5. Remove the pears and set aside.
  6. Remove the spices and all but 2 cups of liquid. Select Sauté function and cook the sauce until reduced by half, or 5 to 10 minutes.
  7. Serve the pears drizzled with the sauce. Enjoy!
Recipe Notes

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Photo credit: Keller & Keller Photography/StockFood

1 reply
  1. RCooper
    RCooper says:

    Tasted too much like wine right out of the pot.
    After a day or 2 in the fridge it was much better. I’d recommend making in advance.

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