Name: Roasted poached pears with red wine caramel
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: British
Ingredients: 4 strips lemon zest (removed from the lemon with a vegetable peeler); Juice of 1 lemon; 1 cup plus 4 teaspoons sugar; 1 teaspoon good balsamic vinegar; ¼ cup crème fraîche or sour cream; ⅔ cup red wine; 4 pears (about 6 ounces each), preferably Anjou; 1 vanilla bean; 1 tablespoon butter, for the pan

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

These are “poached” in the oven, a slightly different technique than in the preceding recipes. They’re first baked by themselves, then returned to the oven with an intense tart caramel sauce. This dessert, which is definitely for grownups, was inspired by the River Café in London.

Ingredients

4 pears (about 6 ounces each), preferably Anjou
1 tablespoon

Europe
United Kingdom
Dessert
London
Vegetarian
Gluten-free

Method

Preheat the oven to 400°F. Core the pears. Butter the bottom of an ovenproof saucepan just large enough to hold the pears; stand the pears upside down in the saucepan. Split the vanilla bean the long way and scrape out the seeds. Place a strip of lemon zest in t

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Roasted poached pears with red wine caramel

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