Servings: 4
Ingredients
4 ripe pears (Bosc or Anjou work well), peeled and cored
1/2 cup water
1/4 cup honey
1 cinnamon stick
1 vanilla bean, split (or 1 teaspoon vanilla extract)
2 sprigs fresh rosemary
Whipped cream or vanilla ice cream (optional, for serving)
Directions
Peel the pears, leaving the stems intact for a beautiful presentation. Slice a small piece off the bottom of each pear so they can stand upright.
In a medium saucepan, combine the TAO Rosemary Fig Balsamic Vinegar, water, honey, cinnamon stick, split vanilla bean (or vanilla extract), and rosemary sprigs. Stir to mix well.
Place the pears in the saucepan, ensuring they are submerged in the liquid. Bring the mixture to a simmer over medium heat. Reduce the heat to low and cover. Simmer gently for 20-25 minutes, turning the pears occasionally to ensure even poaching. The pears are ready when they are tender but still hold their shape.
Once the pears are tender, carefully remove them from the poaching liquid and set them aside. Increase the heat to medium-high and allow the poaching liquid to reduce by half, about 5-7 minutes. This will create a syrupy glaze.
To serve, place each poached pear on a dessert plate. Drizzle with the reduced rosemary fig balsamic glaze. Optionally, top with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Garnish with a fresh rosemary sprig or a dusting of cinnamon for added aroma and presentation.