Vanilla and red wine braised pears

Prep 10 min
Total 30 min
Serves 4

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3 tbsp
unsalted butter, divided
bartlett pears, peeled, cored and quartered
1 1/2 cups
vanilla bean, seeds scraped out and reserved
3 tbsp
granulated sugar, divided
3/4 cup
35% cream


  • MELT Melt 2 tbsp butter in an extra large non-stick frying pan over medium-high. Add pears and cook, flipping halfway through, 4 min. Stir in wine, cinnamon sticks, vanilla bean and seeds. Boil for 1 min. Reduce heat to medium-low and simmer, covered, flipping halfway through, until pears are tender, 7 to 8 min. Transfer pears to a large plate.
  • BOIL sauce for 3 min. Whisk 2 tbsp sugar and remaining 1 tbsp butter into wine mixture until smooth.
  • WHISK cream with remaining 1 tbsp sugar in a medium bowl until soft peaks form. Drizzle pears with wine syrup. Top with whipped cream.




Calories 388, Protein 2 g, Carbohydrates 35 g, Fat 24 g, Fibre 4 g, Sodium 23 mg.

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