Scarlet Poached Pears
Poached pears can make a delicious dessert by themselves, though together with beets they trade their floral tones with the ripe earthiness of beets to create a unique and rich flavor. Don’t just use the beets for coloring either! Serve them alongside for amazing flavor.
You can make this dish with D’anjou pears and Chiogga beets, which makes a lovely presentation, especially on top of some rich vanilla ice cream, or use Purple Goddess Pears and red or golden beets for some contrast.
- 2 cups white wine, sauvignon blanc or vihno verde
- Zest of one orange
- 1 medium red beet, peeled and sliced
- 1 T sugar
- 2 t fresh lemon juice
- 1 cinnamon stick
- 1 bay leaf
- 3 small firm-ripe pears, peeled, halved lengthwise, and cored
- Bring wine, zest, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
- Add pears and cover with a round of parchment paper.
- Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes.
- Transfer pears to a bowl.
- Discard cinnamon stick and bay leaves and pour syrup over pears.
- Cool completely in syrup, about 30 minutes.
- Serve over vanilla ice cream.