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Published: Tuesday, 2/10/2009

Poached Pear

cup ruby port wine

23 cup water

cup sugar

cup orange juice

cinnamon stick

2 whole cloves

Dash of salt

teaspoon vanilla

3 Bartlett pears

Peel pears and core with a melon baller from the bottom, leaving the stem in tact. In a small saucepan, combine all ingredients except pears. Bring to a boil on medium heat until sugar is dissolved. Reduce heat to a simmer. Add pears, cover, and simmer for 25 to 30 minutes, until pears can be easily pierced with a knife. Remove from liquid. Cover and chill until cool. Reserve for Assembling (see recipe at left).

Reserve poaching liquid to be reduced while the baked pear is cooling.

Yield: 6 poached pear halves (3 whole pears)

Source: Colleen Demsey, Manhattan s Restaurant

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