Shiraz-Poached Pears with Almond Vanilla Ice Cream
Prep time
Cook time
Total time
Author: Jackie Ourman
Serves: 4
Ingredients
- 1 750ml bottle of Shiraz (I used Yellow Tail)
- ½ cup sugar
- 2 1" thick strips of orange peel (from about ¼ orange)
- 1 cinnamon stick
- ½ vanilla bean, seeds scraped and pod reserved
- 4 bosc pears, skin peeled, stem intact
- 1 pint So Delicious Dairy Free Almond Vanilla Ice Cream
- ½ cup roasted, salted almonds, chopped coarsely
Instructions
- Add the Shiraz, sugar, orange peel, cinnamon stick, vanilla bean seeds and pod to a medium saucepan and bring to a boil. Lay pears down on their side in the pan and reduce to simmering. Simmer on 15 minutes and then rotate pears to the other side and simmer an additional 12 to 15 minutes or until just tender when pierced with a fork.
- Remove pears from the pan and bring liquid to a boil again. Continue boiling 25 to 30 minutes or until the liquid is reduced by ⅓ and thickened. You should have at least 1 cup of syrup remaining. Strain out the aromatics with a fine mesh sieve and reserve the sauce. You can serve the pears warm with sauce, ice cream and chopped almonds or pour sauce over them and reserve in an air-tight container in the refrigerator for the next day. Pears can be eaten cold, at room temperature or re-heated in the microwave.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/shiraz-poached-pears