These vanilla honey poached pears, featuring Organic Naked Wild Honey, may look and taste elegant, but the recipe is quite simple. And they’re even better when made a day ahead. Just leave them in the poaching liquid in the refrigerator, covered, overnight. Before you’re ready to serve, reduce the cooking liquid to create a wonderful pear-honey caramel sauce.
NOTE: If you plan to let the pears sit in the cooking liquid in the fridge overnight, leave them in the liquid for at least 10-15 minutes as you rewarm it to make the sauce.
In a large saucepan, bring the water, white wine, lemon juice, honey, vanilla, cinnamon, and cloves to a boil.
Add the pears to the pan, reduce the heat to medium-high, and simmer for 15-20 minutes, until tender. Remove the pears from the liquid and set aside. Remove and discard cloves and cinnamon stick.
Return the sauce to medium-high heat and simmer until it reduces to a syrup that thickly coats the back of a spoon, about 30 minutes.
Serve the pears warm with the reduced syrup and vanilla bean ice-cream.
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