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Parve
Easy
5 Servings
Allergens 
No Allergens specified
8 Hours
Diets
These poached pears in wine syrup can be served with Coffee Cake and whipped cream, diced over yogurt and Quinoa Granola, or alongside a scoop of ice cream. Elegant, dramatic, and delicious.
5 pears
3/4 cup Baron Herzog Merlot or other red wine
1/3 – 1/2 cup sugar
dash of Gefen Cinnamon
1/2 teaspoon Heaven & Earth Lemon Juice
2 tablespoons beet juice, for color (optional)
water to cover
Combine all ingredients for sauce.
Place pears in sauce and refrigerate overnight.
Cook pears in sauce for 30-45 minutes or until tender.
Photography and Styling by Miriam Greenzweig
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Would a Pinot Noir wine work well for this recipe or am I better off using Merlot?
Any red wine would work.
Let us know how it comes out!
-Chana Tzirel from Kosher.com
Poached pears? I have a question. Do u peal the pears first. Which type pear do u suggest best an is it best served hot.
I don’t peel them. You can. I would do Bartlett.