jasmine white wine poached pears
6 small pears (3-4 if they’re huge), peeled. * See note below
¾ cup granulated sugar
1 vanilla bean, split in half
1 cup Chardonnay
1 cup water + more to poach
2 tea bags jasmine tea
Edible flowers for garnish (optional)
Place the wine, 1 cup of water, sugar, vanilla, and tea in a heavy bottom pan (big enough to snuggly fit all the pears) over medium heat. Bring to a simmer and let the flavours infuse the liquid for about 5 min. Remove tea bags at this point.
Once infused, carefully place the pears in the liquid and add just enough water to cover the pears. Poached them for about 20-30 min (depending on how big they are). To test doneness insert a knife in the pear, if it goes in easy they’re ready, if you hit a hard spot, keep poaching. Keep in mind that pears will continue to cook for a bit while they cool down, do don’t over do it or they’ll get mushy.
Gently remove poached pears from liquid and set aside. Leave liquid on the pot and simmer on medium-low heat for about 15 minutes or until it has reduced by half and looks syrup-y. Add an extra splash of wine and simmer for 2 more minutes. Remove from heat.
* make sure to choose hard pears and not ripe or you’ll end up with puree. If your pears are way too big to fit the pan, you can cut them in half and arrange them to fit.
Plate poached pears and drench them in syrup, garnish with edible flowers and serve.